Description
This Lobster Gnocchi Mac and Cheese is a decadent blend of tender potato gnocchi and succulent lobster meat baked in a creamy, cheesy sauce. Combining sharp cheddar, Gruyere, and Parmesan cheeses, this dish offers a rich, comforting seafood pasta bake perfect for special dinners or cozy nights in.
Ingredients
Scale
Gnocchi and Lobster
- 1 pound potato gnocchi
- 2 cups cooked lobster meat, chopped
Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese, divided
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon ground mustard (optional)
Topping and Garnish
- 1/2 cup panko breadcrumbs
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add the potato gnocchi and cook them according to the package instructions until they float to the surface, about 2 to 3 minutes. Drain well and set aside.
- Make Roux and Sauce: In a large saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Whisk in the flour and cook for 1 to 2 minutes to create a roux, removing any raw flour taste.
- Add Dairy to Sauce: Gradually whisk in the warmed whole milk and heavy cream, stirring constantly to keep the sauce smooth. Continue cooking until it thickens, about 5 to 7 minutes.
- Incorporate Cheeses and Seasoning: Reduce heat to low and stir in the sharp cheddar, Gruyere, and half of the Parmesan cheese until melted and creamy. Season the sauce with salt, black pepper, paprika, and ground mustard if using, stirring to combine well.
- Combine Gnocchi and Lobster: Fold the cooked gnocchi and chopped lobster meat into the cheese sauce, ensuring everything is evenly coated with the rich mixture.
- Prepare for Baking: Transfer the lobster gnocchi mixture to the prepared baking dish. In a small bowl, mix the panko breadcrumbs with the remaining Parmesan cheese and sprinkle evenly over the top for a crunchy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes or until the topping is golden brown and the sauce is bubbly.
- Rest and Serve: Remove from the oven and let the dish rest for 5 to 10 minutes to allow flavors to meld and sauce to settle. Garnish with chopped fresh parsley if desired before serving.
Notes
- Use freshly cooked lobster for the best, sweetest flavor; high-quality frozen lobster meat can be a convenient alternative.
- For an extra depth of flavor, add a splash of dry white wine to the roux before incorporating the milk.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to maintain the creamy texture.
