Creamy Gnocchi with Maine Lobster and Crispy Prosciutto and Peas

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By: Matt Robinson, sponsored by the Maine Lobster Marketing Collaborative

Serves 4

Ingredients

  • 4 tablespoons olive oil
  • 3 oz. thinly sliced prosciutto
  • 2 medium shallots, finely chopped
  • 2 teaspoons fresh thyme
  • 2 garlic cloves, finely chopped
  • 1 lb. uncooked gnocchi
  • 3/4 cup chicken stock
  • 1 cup heavy cream
  • 1/2 lb. cooked Maine Lobster meat (claw and tail)
  • 1/2 cup (+ more for topping) fresh grated parmesan cheese
  • 3 tablespoons chopped chives

Directions

In a large pan, heat 4 tablespoons of oil over medium-high heat. Add the prosciutto in a single layer, cook, and turn until crisp, about 5 minutes. Remove from heat and transfer to a paper-towel-lined plate.

Add the shallots and thyme, cook and stir until shallots are translucent, about 2 minutes. Add the garlic and cook for 30 seconds. Place the gnocchi in the pan and saute until lightly browned.

Pour in the chicken broth and cream, scraping the bottom to release any browned bits. Season with salt and pepper taste. Bring to a simmer and cook until reduced by a third. Remove from heat.

Fold in the lobster, half of the prosciutto, peas, and parmesan. Divide gnocchi among bowls.

Finish by topping each bowl with remaining crispy prosciutto, chives, and freshly grated parmesan.

  1. In a large pan, heat 4 tablespoons of oil over medium-high heat. Add the prosciutto in a single layer, cook, and turn until crisp, about 5 minutes. Remove from heat and transfer to a paper-towel-lined plate.
  2. Add the shallots and thyme, cook and stir until shallots are translucent, about 2 minutes. Add the garlic and cook for 30 seconds. Place the gnocchi in the pan and saute until lightly browned.
  3. Pour in the chicken broth and cream, scraping the bottom to release any browned bits. Season with salt and pepper taste. Bring to a simmer and cook until reduced by a third. Remove from heat.
  4. Fold in the lobster, half of the prosciutto, peas, and parmesan. Divide gnocchi among bowls. Finish by topping each bowl with remaining crispy prosciutto, chives, and freshly grated parmesan.