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Gnocchi dream of lobster

Gabriele_Di_Cerbo_40805

Squid ink gnocchi, octopus, burrata and tomatoes. I really wanted to get a lobster but I couldn't find it in my local store... I'm not very happy with the plating, any suggestion?

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Comments

Amos_Schorr_168815

Look delicious. Now, I'm no plating guru so I probably shouldn't be giving advice. But I'm still going to. This to me seems like it's trying too hard to be elegant, and it just falls short. If you had just tossed the gnocchi with the octopus and put it in a small pile on top of the sauce and burrata and garnished with basil, that would be preferable for me.

tangma27

I agree with Amos! Plating should be conducive of how you want the dish to be eaten. Mixing it together in the sauce and then serving in a bowl sounds like it would have been better though I can't imagine what it would look like with that pink sauce coating the black ink gnocchi.

Let's hear more about that sauce!

Gabriele_Di_Cerbo_40805

thank you guys! I agree with you, I will try again and make it like Amos said. I didn't want to mix the gnocchi with the sauce because of the color, I'll probably just plate them on top of it with the octopus or a couple of lobster medallions. the sauce is pretty simple: I blended few heirloom tomatoes with olive oil, red wine vinegar, soy sauce and then strained it. I put a touch of xantham to give a little bit of a bite and also to not make it split once served.

fisher23

I am working on my plating too. But I think @Amos_Schorr_168815 hit it on the head. Piled on top of the sauce. The sauce is playing the dominant role , I agree with @Michael_Tang_112985 that a redder sauce would look more appetizing. Love the fried basil.....deep fried or modernist technique microwave fried, just curious.

Gabriele_Di_Cerbo_40805

just deep fried. I have never tried the modernist technique, thanks for pointing that out!