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Bay Lobster Gnocchi

Serves 2-4 | Prep time: 20 Minutes | Cook Time: 50 Minutes



250gm Cherry Tomatoes
3 Large Garlic cloves
3 whole shallots – peeled and halved
100gms of burrata (substitute with bocconcini if needed)
1tbsp Chicken stock powder
Chilli flakes

3-5 Large Bay Lobster Tail meat
500gm Gnocchi – Store bought or home-made if you wish

Fresh Chives – sliced
Parmigiano reggiano



1. Preheat your oven to 200c

2. Place the tomatoes, shallots and garlic onto a baking tray, drizzle with olive oil and roast until golden. Once cooked, place into a bowl and cover with cling film.

3. Into a nutri-bullet or high speed blender, place in the roasted vegetables, the chicken stock, burrata and ½ cup of water. Season with chilli flakes, salt and black pepper. Blend on high until completely smooth. Reserve


  1. Season the lobster tails with salt, pepper and olive oil. Gently fry on a low-medium heat in a small pan. Cook for 4-6 minutes or until the centre of the lobster is just barely turning opaque. Remove from the heat and after a few minutes of resting, chop into large pieces.
  2. Bring a large pot of seasoned water to a boil. Cook the gnocchi until it starts floating. Scoop out the gnocchi as they rise to the surface and float. Reserve in a bowl and drizzle with olive oil.
  3. In a large pan or pot, on a low heat, combine the lobster, gnocchi and sauce. Stir to coat the gnocchi evenly and turn the heat off.
  4. Serve and garnish with parmigiano reggiano and finely cut chives (additional roasted cherry tomatoes optional)

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