Quick & Easy Langoustine Gnocchi | Blackstone Griddles

What's that commercial CJ? As quick as you could say pesto pasta. I don't know what the guy says. It's not a pesto pasta. It's not. It's just pasta. It's gnocchi. It's neither. It's neither. I'm gonna show you guys gnocchi. I was at the grocery store. Rana has a fantastic product. All you got to do is heat it up, add a few other fun ingredients. This is like Tuesday, Wednesday night quick fix. So good. Let me show you how to make it. Now this is a very lovely, colorful dish. I'm going to start with my shallots. Now if you're familiar with shallots, it's somewhere between an onion and garlic. So it does have some intensity more so than onion, but not quite as much as garlic. And oddly enough, I am adding more garlic as well. But I want a very thin little slice on my shallots. Then with the garlic, I'm going hard and heavy. You know, you know the rule CJ. When a chef says two cloves, what does he mean? Seven. And he knows the extra rule. Yeah, let's go with as much garlic as you like. And that's how much I like. It's quite a lot. But you'll know later when we work with the gnocchi, it needs some help because it's a very beautiful dumpling like pasta. I've got the griddle set to medium low heat. We don't want to go fast and furious because we don't want to burn the garlic or the shallots. So oil a bit of unsalted butter and add the shallots and the garlic and let it cook just for like 60 seconds just to season and flavor the oil and the butter. Then we're in with our gnocchi. Gnocchi, like I mentioned a second ago, it's like a potato dumpling. It's a very hearty pasta. It's somewhere between dumpling and pasta. The Italians in the group, Lex and Betty will probably tell me I'm wrong because she calls it gavadils. Let me know in the comments. Ask her. Betty, I know you're going to be there. Let this cook. Toss it around. Let it cook for let's say three or four minutes or so. Tossing fairly often. While that's cooking, let's prep some of our other ingredients. I've got some tomatoes. Use any kinds of tomatoes that you like. You don't want to chop them up too small. Otherwise, they liquefy and that's not what I'm looking for. Unless that is what you're looking for, then by all means, mince these up, dice these up to however you like. I just want these in half. And I've got two different kinds of cheeses. I'm a fan of layering my cheese flavors. I'm starting with Gruyere, a nice fine shred. You don't need a ton, but a decent amount, maybe half a cup or so. I've also got some Parmesan. Now the Gruyere and the Parmesan together are going to have a decent amount of saltiness, but they're going to add a ton of richness to the dish. Now my personal star of the show, my personal star, it's the one I think is the star of the show. These are langoustine. It's like tiny little lobsters. Langoustine are fantastic. Then I've got a whole bunch of other ingredients and this is where you can go where you want to go because we're changing things up. You can make it yours however you want. I've got some Tuscan herb. I've got a bit of red pepper flakes. I've got capers and the caper juice. I've got some white wine and I've got some heavy cream. You can pretty much add all those extra things all at the same time right now and toss it around and start cooking, but what we're looking for no matter what you add is the cream to start thickening up and you'll notice how fast that happens on the flat top because we have so much surface area. It's like a giant pan. If you're not used to doing sauce or noodles on your pasta on your black stone, you're missing out. Would Betty call this pasta? Noodles. Macaroni. Let me know in the comments. You guys watch that episode? It's a good one. I do like to add the parsley last just to maintain that beautiful color. I don't know if I mentioned it, but the zest of lemon and the juice of lemon are very lemony, but they're different. They're very, very different. The zest is going to give us like the robust aromatics. The juice is going to give us the sweetness. Once it's all tossed, creamy, delicious, it's time to plate and that's really all there is to it. We could have tripled or quadrupled the amount that we did and we could have fed a lot more people, but it's Wednesday. It's busy. You want something quick and easy? This, this is your friend. This is absolutely your friend. Garnish with a bit more parsley and cheese and then take a bite. We didn't really talk too much about those langoustines, but this would work with lobster. Would work with shrimp. This is a lobster. Langoustines like, oh my gosh, so good. Langoustines like a tiny lobster. Let me just find one of these here for CJ. Check this out. Can you see that? Uh, totally. You can do chicken. Definitely do chicken, but I feel like the capers, the garlic, all the butter, it's begging for seafood. I don't know. I did that chicken scampi not too long ago, speaking of Betty, with Betty. Yeah. And it turned out fantastic. Yeah, it was good. If you haven't seen the episode, the chicken scampi, oh, Betty and CJ did a really great job. Or CJ and Betty, but whatever. Did we, did we decide if it was noodles or macaroni? She decided macaroni. Big chunks of tomato. Burst. It's like a, it's like a second sauce held inside the tomato. Uh, thanks guys for watching. Uh, this is a fun one. Like I said, Wednesday, busy. Rana makes these, um, gnocchi. They make, uh, what did we do last time? Tortellinis, tortellonis, depending on what you like or how you want to say it. Um, simple sauce. Wait for the cream to thicken up. You're done. And that happens really quick. So fast. 15 minutes. Tops. Tops. And like I said before, you could do, you could triple, quadruple this amount. Make food for a ton of people. Thank you so much for hanging out. Let me know in the comments down below. Uh, do you like to do pasta? How do you like to do your pasta on your Blackstone? And, uh, what would you want to see in the future? What other videos? I'm gonna do more pizzas. I haven't done enough pizzas. Or pizza oven stuff. I want to do cornbread. Cheddar jalapeno cornbread. Any requests for that? Let me know in the comments down below. This is Cook, Eat, Repeat, where we like to help you become a better cook one recipe at a time. I'm your host, Chef Nathan Lippi, and I'll see you all in the next episode. You want to try a langoustine? I don't like the langoustine. I know you don't like the langoustine.