Recipe courtesy of local island Chef Jesse MacDonald.<\/p>\n","protected":false},"author":4,"featured_media":6561,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ratings":[],"pei_featured":["lobster"],"mussel_link":"","oyster_link":"","lobster_link":"https:\/\/lobsterpei.ca\/","potato_link":"","beef_link":"","pei_custom_input":null,"pei_custom_link":null},"recipe_category":[],"recipe_tag":[51],"class_list":["post-6519","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_tag-pei-lobsters"],"acf":{"total_time":{"days":"","hours":"","minutes":""},"servings":{"serving_size":6,"serving_range":false},"ingredients_type":"Advanced","ingredients":null,"ingredients_advanced_wrap":[{"subheadline":"For Gnocchi","ingredients_advanced":[{"quantity":2,"measurement":"lb","ingredient":"Russet Potatoes (about 4 medium, scrubbed)"},{"quantity":6.75,"measurement":"oz","ingredient":"Unbleached All-Purpose Flour (more for kneading and rolling)"},{"quantity":1,"measurement":"tsp","ingredient":"Kosher Salt"},{"quantity":4,"measurement":"oz","ingredient":"of lobster meat, chopped and dried"},{"quantity":1,"measurement":"large","ingredient":"Large Egg (lightly beaten)"}]},{"subheadline":"Lobster Cream","ingredients_advanced":[{"quantity":4,"measurement":"oz","ingredient":"Lobster Meat"},{"quantity":1,"measurement":"L","ingredient":"Heavy Cream"},{"quantity":2,"measurement":"tbsp","ingredient":"Deep Roots Distillery Absinthe"},{"quantity":0.5,"measurement":"","ingredient":"lemon, juiced"},{"quantity":0.5,"measurement":"","ingredient":"Chopped Dill"}]}],"directions":[{"step":"Bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and mash with potato masher or rice with a ricer. Make sure no lumps are present but potatoes are not overmixed."},{"step":"Combine mashed potato, flour, and egg in a large bowl. Add seasonings and remaining ingredients"},{"step":"Knead until dough forms a ball. Shape small portions of the dough into long \u201csnakes\u201d. On a floured surface, cut snakes into 1\/2-inch pieces"},{"step":"Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top and float. Remove from water and lightly toss in olive oil so gnocchi doesn\u2019t stick together."},{"step":"In a large sauce pan, combine cooked lobster, Deep Roots Distillery Absinthe, cream, lemon and dill. Stir until heated thoroughly. "},{"step":"In serving bowls place cooked gnocchi and top with lobster cream sauce and sprinkle with additional fresh dill to garnish if desired. "}],"chefs_tip":"","calories":"","nutritional_info":"","link":"","gallery":[6562]},"yoast_head":"\n