A wonderful, rich dinner of potato Gnocchi with langostine tails will change your mind about gluten-free low-cal cooking. The sauce begins with minced garlic, green onion or shallot and tarragon lightly sauteed in olive oil. After sweating the vegetables add 1 cup of corn milk made by food processing fresh or frozen corn kernels.Corn pairs so well with lobster, scallops and other sweet delicate seafood/shellfish! Begin cooking the pre-made (yes I cheated here, but who wouldn’t use such a great gluten free helper?) gnocchi in a pot at medium boil with well salted water.
Gnocchi cook a lot quicker than other types of pasta, so add your cooked langostine tails to the wonderfully creamy sauce.
When all the gnocchi rise to the surface, fish them from the pot and throw them directly in with the sauce. Correct seasoning here. Salt and pepper to taste. Plate and garnish with snipped tarragon or fennel fronds as I have done here.
Serve with tossed salad with a balsamic vinaigrette