Keep it simple + fresh with this Lobster Gnocchi recipe from Drew Hedlund of Tradd’s!
3 oz Rio Bertollini’s lemon basil gnocchi
2 oz cooked cold water lobster meat
1 tsp oven dried tomatoes
1/2 tsp preserved lemon
1/4 cup lobster stock
2 Tbs butter
1 oz arugula
Bring a large pot of salted water to a boil.
Place butter in a sauté pan and melt over medium heat until lightly brown and foamy.
Add gnocchi to boiling water. When they float to the top, cook for 1 minute more.
Using a slotted spoon or spider, gently transfer the gnocchi to the pan of melted butter to brown lightly.
Add lobster meat, preserved lemon, and oven dried tomato to sauté pan. Heat through and season with salt and pepper.
Add lobster stock and reduce until the liquid is gone.
Add arugula to sauté pan and cook for around 5 minutes, until the leaves begin to wilt.
Toss and serve with parmesan reggiano on top.