A while back I talked about the amazing sweet potato biscuits I had at the completely gluten free restaurant ‘Posana Cafe’ in Ashville, North Carolina; and did a blog post trying to recreate them (here) so I don’t have to drive 7 hours every time they sound good (which is VERY often). The same goes for the ricotta gnocchi lobster mac and cheese I split with my husband that night, it was the stuff dreams are made of….but seemed a little labor intensive to make at home (which explains why it took me so long to try to recreate it). However, now that I’ve been making gnocchi pretty regularly, (see my recipe here) I realized it doesn’t take much to toss it in cheesy tomato sauce with some lobster! Plus if you pull this off (which is secretly very easy) it’s impressive!
My recipe for sweet potato gnocchi
2 Tbsp olive oil
2 Tbsp butter
1 Tbsp minced garlic
1 15oz can tomato sauce
1 15oz can diced tomatos
1/2 cup heavy cream
1 cup grated parmesan cheese
2 cups pre cooked chopped lobster meat
Salt and Pepper to taste
Prepare and cook sweet potato gnocchi from above recipe.
Heat olive oil and butter over medium heat in a large skillet. Add garlic and cook until translucent. Mix in tomato sauce, diced tomatoes, salt and pepper; stir until warmed, then add cheese, heavy cream and pre cooked lobster meat. Once cheese has melted, remove from heat and toss with the prepared gnocchi.
*Optional: Place in baking dish or ramekins, top with extra parmesan and broil until cheese is golden and bubbly.