Description
This Lobster Gnocchi Mac and Cheese is a luxurious twist on classic comfort food, combining pillowy potato gnocchi with rich cheese sauce and tender lobster meat. Baked to golden perfection with a crispy panko topping, it’s an elegant yet cozy dish perfect for special occasions or indulgent weeknight dinners.
Ingredients
Scale
Main Ingredients
- 1 pound (450g) potato gnocchi
- 1 cup (150g) cooked lobster meat, chopped
- 1 1/2 cups (150g) shredded sharp white cheddar cheese
- 1/2 cup (50g) shredded Gruyère cheese
- 1/2 cup (50g) grated Parmesan cheese
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups (360ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Topping and Garnish
- 1/4 cup (25g) panko breadcrumbs
- 1 tablespoon olive oil or melted butter
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
- Cook the gnocchi: Bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions, usually until they float to the surface. Drain well and set aside.
- Make the roux and sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly until the mixture bubbles and thickens slightly without browning. Gradually whisk in the milk and heavy cream until the sauce is smooth and lump-free.
- Season and thicken: Add the Dijon mustard, garlic powder, paprika, salt, and pepper to the sauce. Continue cooking for about 4–5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
- Add cheeses: Reduce the heat to low. Stir in the sharp cheddar, Gruyère, and Parmesan cheeses until fully melted and the sauce is creamy and smooth.
- Combine gnocchi and lobster: Gently fold the cooked gnocchi and chopped lobster meat into the cheese sauce, ensuring everything is evenly coated.
- Prepare for baking: Transfer the mixture to a greased 9×9-inch baking dish or similar size. In a small bowl, toss the panko breadcrumbs with the olive oil or melted butter until coated, then sprinkle evenly over the top.
- Bake the dish: Place the baking dish in the preheated oven and bake for 15–20 minutes, until the top is golden brown and bubbly.
- Serve and garnish: Remove from oven and allow to rest for a few minutes before serving. Garnish with chopped parsley if desired for a fresh pop of color and flavor.
Notes
- Use pre-cooked or leftover lobster for convenience; shrimp or crab can be substituted if preferred.
- For extra indulgence, drizzle truffle oil over the dish before serving.
- If you prefer a quicker meal, you can skip the baking step and serve immediately after mixing the lobster into the cheese sauce.
