The Rake Magazine

Ingredients for Gnocchi: 

• 2 pounds Yukon Gold potatoes, peeled
• 2 cups flour
• 1/2 ounce garlic, chopped
• 2 whole eggs
• salt and pepper to taste
• 1 pound lobster meat, cooked

Ingredients for Sauce:

• 2 1/2 cups white wine
• 1 1/2 shallot, chopped
• 1 bay leaf
• 2 peppercorns
• 1 cup heavy whipping cream
• 1 pound cold butter, diced
• 6 ounces spinach
• 1/2 ounce truffle oil
• 1/2 ounce butter, soft

Method:
Boil potatoes until tender. Dice potatoes. Fold in flour, eggs, garlic, salt, and pepper. Roll into log about 1 inch thick and 8 inches long. Cut log into 1 ounce pieces and freeze overnight.*

Reduce 2 cups white wine with 1 chopped shallot, bay leaf, and peppercorns. Reduce until there is barely any wine left in the pan. Add whipping cream and reduce until thick, being careful not to allow the cream to boil. Turn off heat and very slowly incorporate the diced cold butter into the sauce using a wisk. Set aside.

Boil some water for gnocchi. Add salt and gnocchi when water has reached boiling point. Gnocchi is done when they are floating on top of water.

In a sauté pan add 1/2 ounce soft butter and 1/2 chopped shallot. Sweat shallots until tender. Add the lobster meat and sauté until hot. Deglaze pan with 1/2 cup white wine. Add spinach and the hot gnocchi. Take off heat and add the warm sauce and 1/2 oz of truffle oil.

* If log is sticky, add more flour.

Serves 4