Lobster and Gnocchi with Fennel Cream Sauce Recipe
Food Recipes | Fall | Italian | Main Course | Pasta | Sauces | Winter
This Lobster and Gnocchi with Fennel Cream Sauce says move over alfredo—here’s a new take on a rich pasta sauce—fennel and lobster are a match made in seafood heaven.
PREP TIME
25 mins
COOK TIME
25 mins
SERVINGS
4
Ingredients
- 2 tsp fennel seeds
- 4 Tbsp butter
- 1 onion, diced
- 1 large fennel bulb, sliced (save fronds for garnish)
- 1 head garlic, minced
- 2 cups dry white wine
- 2 cups milk
- 1 1/2 cups heavy cream
- 1/2 cup pasta water
- 1 cup freshly grated Parmesan
- Salt, to taste
- Pepper, to taste
- 16 oz Phillips Lobster Claw & Knuckle
- 16 oz store-bought gnocchi
COOKING INSTRUCTIONS:
Lobster and Gnocchi with Fennel Cream Sauce
- Add fennel seed to a small pan over medium heat. Shake or stir pan frequently while seed toasts. Once seed gives off a strong aroma and is slightly darkened, remove from pan and transfer to mortar and pestle. Grind seeds until they’ve formed a powder. Set aside.
- Melt butter in a large pan over medium heat. Sauté onion and fennel until tender, about 5-7 mins. Add garlic and continue cooking for another minute or so. Add white wine and bring to simmer. Stir in toasted fennel seed then reduce liquid by half.
- Stir in milk and heavy cream. Salt and pepper to taste. Bring to simmer while continually stirring and reduce until desired thickness (we simmered for about 5-7 mins). Stir in Parmesan and lobster, then continue simmering until lobster is heated through, about 2-3 mins. Lower heat to low and stir occasionally until ready to serve.
- While cream sauce is being built: Bring a medium pot of salted water to boil, then cook gnocchi according to package directions. Remove from heat and drain. Stir gnocchi into cream sauce. Serve immediately garnished with fennel fronds and more Parmesan. Enjoy!
PAIRINGS:
Lobster and Gnocchi with Fennel Cream Sauce
Chardonnay (Oaked)
Belgian Witbier
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