ʻOno at Home: Lobster Gnocchi with Black Truffle and Mushrooms

This popular dish at Red Salt on Kauaʻi celebrates Hawaiʻi’s deep reverence for the ocean’s bounty.

Red Salt at Koʻa Kea Resort on Poʻipū Beach is an ode to Kauaʻi’s red earth and the red ʻalaea (salt) it produces. The restaurant pays homage to this sacred ingredient by incorporating it with the island’s bounty—from the land to the sea. With fresh, local ingredients, Red Salt weaves together Hawaiian tradition and the spirit of innovation. 

The Kona Lobster Gnocchi is a standout on the restaurant’s adventurous menu, and Cary Roy, the newly appointed executive chef, shares his recipe. 

“In Hawaiʻi, the sea is more than a resource—it’s a source of life and reverence. The inclusion of lobster in this dish honors the traditional Hawaiian respect for the ocean’s bounty, reminiscent of ancient coastal fishing practices where sustainability and gratitude guided every catch,” Roy says. “The gnocchi represents a meeting of cultures, symbolizing the rich diversity of Hawaiʻi’s culinary landscape—shaped by generations of immigration and the blending of global flavors with island-grown ingredients.” 

The chef adds that the earthy mushrooms and the luxurious aroma of black truffle reflect the āina—the land—bringing balance to the dish and honoring the Hawaiian value of mālama ʻāina, or caring for the land. 

“Together, these ingredients create a fusion of old and new, sea and soil, tradition and innovation. The dish is not just a celebration of flavor, but a tribute to the Hawaiian way of life: rooted in nature, driven by respect, and always shared with aloha,” Roy says. 

Lobster Gnocchi with Black Truffle and Mushrooms 

(Makes 2-3 servings) 

Ingredients: 

Gnocchi: 

• 2 medium russet potatoes 
• 1 egg yolk 
• ¾ cup all-purpose flour (plus more for dusting) 
• Salt  

*Can also use store bought gnocchi 

Roasted Garlic Purée: 

• 1 head garlic 
• 1 tablespoon olive oil  
• Pinch of salt 

Lobster and sauce: 

• 2 lobster tails (steamed or boiled, meat removed and chopped) 
• 1 tablespoon olive oil 
• 2 tablespoons unsalted butter 
• 1 cup mixed mushrooms (shiitake, cremini or oyster), sliced 
• 1 small leek, white and light green parts only, thinly sliced 
• ¼ cup dry white wine or vermouth  
• ½ cup heavy cream 
• 1 teaspoon truffle paste (or more to taste) 
• Salt and pepper, to taste 

To Finish 

• Chopped chives or parsley to garnish 
• Blanched asparagus 
• Optional to add shaved Parmesan or drizzle of truffle oil  

Directions:

1. Make the Roasted Garlic Purée: Preheat oven to 400°F. Slice the top off a head of garlic, drizzle with olive oil, and wrap in foil. Roast for 35 to 40 minutes, until soft and caramelized. Squeeze out the cloves and purée with a fork or small blender. Add a pinch of salt and set aside.

2. Prepare gnocchi (skip if using store-bought): Boil the potatoes with the skin on until fork-tender, about 25 minutes. Peel while still warm and pass through a ricer or mash finely. Let cool slightly.

Mix the potatoes with the egg yolk, salt, and flour gradually until a dough forms. Knead gently. Roll into ropes and cut into 1-inch pieces. Press lightly with fork tines if desired. Boil in salted water until the gnocchi float (about 2–3 minutes). Transfer to an oiled tray.

3. Cook the Sauce: In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Sauté the mushrooms until golden, about 5 to 7 minutes. Add the leeks and cook until softened.

Deglaze with white wine and simmer for 1 to 2 minutes, until mostly evaporated. Add the cream, roasted garlic purée, and truffle paste. Stir and reduce heat to low. Fold in the lobster meat and the remaining tablespoon of butter. Season with salt and pepper.

4. Combine: In a separate pan (or the same one if large enough), sear the gnocchi in a bit of butter until lightly golden—optional, but it adds great texture. Add the gnocchi to the sauce, tossing gently to coat. Fold in a small handful of blanched asparagus and warm through.

5. To Serve: Plate in shallow bowls. Garnish with chopped chives or parsley, and finish with shaved Parmesan or a drizzle of truffle oil, if desired.

ʻOno at Home is HAWAIʻI Magazine’s recipe series that brings the flavors of the Islands to you, wherever you are in the world.