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12.31.09 by  

Faux Ko: Asian Gnocchi with Lobster

We channeled David Chang’s East-meets-West sensibilities (not so much channeled as asked ourselves, “it’s gnocchi, how badly can we *&%*&^ up?). Our skills took back seat to the flavorful ingredients and resulted in a dish we think is not only edible, but amazing.

Asia is the new Italy when it comes to pasta, or at least that’s our new mantra. For a recent Faux Ko night, we took gnocchi and gave it some Tokyo-Thai flair a la David Chang. Think of them like dumplings and it’s not such a WTF – in fact, this marriage of East-meets-West is so deliciously seamless (if not obvious) that it may make a permanent stop on your tapas menu. True, Chang seems to like his seafood bathed in pork-ness, but we decided to save the pig on this round. If you’re desperate, garnish with some lardons (read: Baco Bits) and call it a night.

Asian Gnocchi with Lobster

Lobster

  • 2 to 3 lobster tails
  • 8 to 10 kaffir lime leaves
  1. Steam lobsters with kaffir lime leaves (approximately 12 to 15 minutes)
  2. Remove from shell and set aside.

Sauce

  • Vegetable oil
  • 3 garlic cloves, finely chopped
  • 5 kaffir lime leaves
  • 2 shallots, finely chopped
  • 1 inch ginger, finely chopped
  • 1/2 cup rice wine vinegar
  • 1/3 cup sake or white wine
  • 1/2 cup mirin (can sub in extra sake if you can’t find mirin)
  • 3 tablespoons each cilantro, mint and Thai basil leaves, chopped
  • 1/2 teaspoon sansho pepper
  • 2 ounces lime juice
  • Zest of 1 lime
  • Scallions and toasted coconut to garnish.
  1. Saute garlic, shallots and ginger in vegetable oil.
  2. Add kaffir lime leaves, vinegar, mirin and sake. Reduce.
  3. Add herbs, lime and zest. Cook 8 to 10 minutes.
  4. Strain and set aside.

Gnocchi

  • 1 package fresh gnocchi or this hand-made 15-minute version
  • 8 ounces enoki mushrooms
  1. Cook gnocchi per directions.
  2. Saute mushrooms in vegetable oil.
  3. Add gnocchi and sear both sides.

Assemble and Serve:

  1. Add sauce and lobster to the gnocchi and mushrooms.
  2. Garnish with scallions and toasted coconut.
  3. Serve in a partially steamed bok choy leaf.