Updated: 07/17/2017 3:45 PM | Print Story |  Email

July Restaurant Week: The Copper Hen

Minneapolis St Paul Magazine is celebrating the best of Twin Cities Dining with a weeks’ worth of deals and The Copper Hen is one of the many places you can choose from. Chef Josh Hedquist made Lobster Gnocchi.

Lobster Gnocchi

1 pound all-purpose flour
1.5 pounds of whipped ricotta cheese (must be whipped)
6oz grated pecorino (not shredded)
1 large egg
1 tbls kosher salt

Whisk egg and add to ricotta, pecorino cheeses and mix well in a bowl. Add flour and salt and mix until it comes together, dust countertop with flour and knead Dough for 5 min. Wrap in plastic and let rest for 30 min. Roll your dough out until it’s about an inch thick, cut into strips about an inch thick, and then cut them about an inch long. The size of your gnocchi isn’t important and they’ll be different sizes and shapes and that’s good. Bring a pot of water to a boil, along with an ice bath. Add your gnocchi in batches, once they float scoop them out and place them into ice bath.

 

Lobster sauce

2 lobsters (about 1.5 pounders)
2 cups white wine
1 gallon water
1 yellow onion
2 large carrots
3 celery stalks
1 bay leaf
6 stems fresh thyme
2 tbls tomato paste
1.5 cups heavy cream
Salt to taste

Bring your gallon of water to a boil and cook your lobsters for 9 min, after 9 min place in ice bath. Break down your lobsters and save the heads and shells. Add everything, except the cream, and the lobster heads and shells to your water. Reduce by a third and strain, add cream and cool down.


Related:
Restaurant Week

 

The Copper Hen Restaurant Week Menu

STARTER (choice of 1)

Creamy Tomato Dill Soup - Served with house made bread
Brussels Caesar - Shaved brussels sprouts, vegan caper vinaigrette, pecorino, cured egg yolk, 1000 croutons

ENTRÉE (choice of 1)

Chicken Pot Pie - Wild Acres pulled chicken, root vegetables, peas, butter pie crust
Denver Steak - Manhattan cut, farmer’s fries, béarnaise aioli, grape tomatoes, horseradish vinaigrette
Forager Pizza - Wild mushrooms, ricotta, pecorino, pink pickled onions, truffle

DESSERT (choice of 1)

Champagne Buttercream Cake
Chocolate Buttercream Cake