Herb Gnocchi with Lobster, Maitake Mushrooms, Sea Urchin Butter, Orange Foam.

Added by: Gessner Restaurant at Grand Hyatt Vail

Herb Gnocchi
2# Yukon Gold Potatoes
2 eggs
1 cup of flour
Fine Herbs 1/2 cup
Oil for blanching

Sea Urchin Butter 1/2 cup
1# unsalted soft butter
1 tray of clean sea urchin

Maine Lobster 2oz

Maitake Mushrooms 1oz

Pearl Onions 1oz

Orange Foam 1 tsp
Orange Juice 2 cups
Orange Zest 2 oranges
Lemon Juice- ¼ cup
Salt 1 tbsp
Sugar 1 tbsp

Fried Parsley 3 each pieces

Blanch gnocchi in oil ahead of time for 1 minute. Let cool and reserve. Sweat pearl onions in a 1/2 ounce of olive oil, and add mushrooms and lobster meat to the onions. Cook for a minute until mushroom slightly soften. Add sea urchin butter and season with S&P. Add the the blanched gnocchi and place in a hot bowl. Using and emersion blender slightly heat the orange mixture and pulse for thirty seconds. Spoon a tablespoon of foam over the gnocchi and place three pieces of fried parsley over the top. Serve or Enjoy.

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