4 ounces chanterelle mushrooms, halved or quartered if large
1 1/2 tablespoons olive oil
1 tablespoon minced shallot
1 1/4 cups heavy cream
Idaho® Potato Gnocchi, cooked (recipe follows)
4 ounces Maine lobster meat, cooked, chunked
1 ounce roasted garlic purée
Kosher salt, to taste
White pepper, to taste
2 ounces baby arugula, torn
1 teaspoon butter
4 tablespoons grated Parmesan cheese
8 teaspoons basil oil (recipe follows)
Parsley sprigs for garnish
1 pound Idaho® potatoes, unpeeled
3/4 to 1 cup all-purpose flour
2 large egg yolks
1 tablespoon kosher salt
1 to 2 tablespoons olive oil
3 cups loosely packed basil leaves
1 cup olive oil
In large sauté pan over medium heat, cook mushrooms in olive oil until soft, about 5 minutes. Add shallots, cook 2 to 3 minutes.
Add cream, cooked gnocchi, lobster, garlic pureé, salt and white pepper; bring to boil. Reduce to medium heat; simmer until gnocchi are warmed through, 1 to 2 minutes.
Add arugula; toss briefly to wilt, about 10 seconds; stir in butter and remove from heat.
Serve while hot, garnishing each portion with 1 tablespoon Parmesan cheese, 2 teaspoons basil oil and a sprig of parsley. (If desired, deep-fry parsley at 275ºF for 5 seconds; drain on paper towel; sprinkle with salt.)
Preheat oven to 350ºF. Prick potatoes with fork to release steam while baking; bake until easily pierced with fork, about 1 hour.
Halve potatoes, scoop out flesh. Press through ricer onto a lightly floured board. Make a well in center; sprinkle with half the flour; add egg yolks and salt; cut together with a bench scraper until just incorporated. Examine the texture of the dough, and add more flour if necessary, sprinkling on a little at a time until dough achieves desired consistency. Too much flour will make the gnocchi dry, so add flour carefully. Use just enough so dough is tacky and sticks together, but doesn?t stick to your hands. Dough should pull away from board and be tender but not elastic. Use more flour if needed to dust surface of board.
Roll dough into ball. Cut off small section; roll into 1/2-inch-thick rope; cut into uniform pieces about 1/2-inch long. Roll each piece over a gnocchi paddle (or imprint with a fork); place on a sheet pan lined with parchment paper and dusted with flour. Repeat until all gnocchi are rolled. (Gnocchi may be frozen at this point for later use.)
Cook gnocchi in barely simmering, heavily salted water for 2 minutes; shock in ice bath; drain. To prevent sticking, gently toss with olive oil. (May be reserved refrigerated at this point 3 to 4 days.)
Blanch basil leaves very briefly (about 2 seconds) in boiling salted water; shock immediately in ice bath; squeeze out water.
In a blender, purée basil and 1/2 cup olive oil to a paste; add remaining 1/2 cup olive oil.
Refrigerate overnight; strain. Will hold refrigerated up to 2 weeks.