Sweet Potato Gnocchi with Lobster and Shitake in sweet and spicy ginger broth
by Carrie Derr Mason
Sweet Potato Gnocchi:
3 pounds sweet potatoes, cooked, peeled and processed through a ricer (or finely mashed)
2 cups flour
1 teaspoon salt
1 teaspoon brown sugar
Place cooled mashed potatoes in a large mixing bowl, Make a well in the center, add the egg, salt, sugar and flour. Mix until a ball forms, If it is a little too sticky, add more flour, a tablespoon at a time. Depending on how wet your potatoes are, you may need to add several. I cooked the potatoes in the microwave, so mine took the 2 cups only.
Once the dough is formed, break off pieces about the size of a tennis ball, roll lightly into a ball, then rolling back and forth roll out to dowel shape about 16" long. Cut into 3/4-1" pieces, roll on a fork to make ridges. Drop into salted boiling water until they float to the top. Drain. Coat with olive oil and reserve.
Sweet and Spicy Ginger Broth:
4 Tablespoons butter
1 large clove garlic, crushed
4 Tablespoons fresh grated ginger
4 large Shiitake mushrooms, chopped
3/4 cup sake
8 ounces clam juice
1 cup vegetable broth
2 Tablespoons fish sauce
2 teaspoons soy sauce
2 Tablespoons brown sugar
1 teaspoon hot chili oil
6 small lobster tails (I used 4 ounce tails)
6 whole Shiitake (for garnish, optional)
Heat the butter in a stockpot. Add the garlic, ginger and shiitake, saute until fragrant and the garlic is golden, about 3 minutes. Add the sake, reduce by 1/3, add the remaining ingredients (except lobster tails) bring to simmer. Add lobster tails, simmer in the broth until opaque and cooked through. Remove to a platter, pull the meat from the shell, and cover to keep warm.
To plate, ladle the hot broth over the cooked gnocchi, top with a lobster tail and garnish with a whole shiitake mushroom or a few slices of pickled ginger.