Lobster ricotta gnocchi with saffron miso beurre blanc

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk the potato, ricotta, egg, Parmesan, and spices until smooth. Gently fold in the flour just until the dough comes together—do not overwork it or the gnocchi will become dense.

Step 2

Shape & Cook: Roll the dough into 3/4 inch thick ropes on a floured surface and cut into bite-sized pieces. Boil in heavily salted water until they float, plus an additional 1-2 minutes. Finish by searing on both sides in a pan until golden.

Step 3

Soak the saffron threads in 1 tbsp of warm water or white wine for 10 minutes to release their color and flavor. In a skillet, melt the butter over medium-low heat. Whisk in the miso paste and shallot, then add the saffron mixture. Simmer gently until fragrant.

Step 4

Gently toss lobster meat and the cooked gnocchi into the simmering saffron miso butter. Cook for 1-2 minutes until the lobster is warmed through and thoroughly coated in the sauce. Finish with a squeeze of fresh lemon juice and garnish with fresh chives or microgreens.