Langostino Tails and Gnocchi in Beurre Blanc

Beurre blanc is a perfect compliment to langostino tails and this combination, with gnocchi, is a nice and easy light dinner or an elegant first course.

Recipe

Ingredients

• 1/2 cup white wine

• 1/4 cup fish stock or bottled clam juice

• 1 small shallot, finely chopped

• 1 clove garlic, minced (optional)

• 1 1/2 sticks butter, cold and cut into 1-inch chunks

• 1 Tbsp. fresh thyme leaves

• Zest and juice from 1 lemon

• 1 lb. frozen langostino tails, thawed

• 1 lb. potato gnocchi

Directions

Add the wine, shallots and garlic to a medium saucepan, bring to a quick simmer and reduce the liquid to about 3 Tbsp.

Remove the reduced liquid from the heat and whisk in the butter cubes, 1 at a time, until you have a medium thick emulsion.

Add in the thyme leaves and a little lemon juice, taste and add more lemon juice, salt and pepper to adjust the flavor to your liking.

Prepare the gnocchi according to package directions.

Gently warm the langostino tails in a steamer.

To plate, put a ladle of the beurre blanc in the bottom of a bowl-shaped or rimmed plate, add the gnocchi and top with the warm langostino tails, then garnish with additional thyme leaves or springs and the lemon zest.

Serve immediately.

Full printable recipe at http://ift.tt/1Kk379m

bon appetit