Idaho® Potato Gnocchi with Maine Lobster | Idaho Potato Commission

Ingredients

• 4 ounces chanterelle mushrooms, halved or quartered if large
• 1 ½ tablespoon olive oil
• 1 tablespoon minced shallot
• 1 ¼ 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
• ¾ 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