Gnocchi, those little pillows of potato-ey goodness, are available from Nuovo in a gluten free version. I highly recommend, GF or not, that you pick up some and keep it in your arsenal of quickie tricks since they cook up in about a minute. Light, perfectly textured, surprisingly flavorful, you can now count me as a fan for life. They also make a sweet potato version, and a potato and basil version. Can't wait to try both of them as well.
Back to dinner.... Two pots is all you need for this, and about five minutes to prepare it. Bring a good sized pot of well salted water to a boil. While that's doing it's thing, heat a saute pan over medium heat. Add a good tablespoon of butter, a small minced shallot, a bunch of minced herbs (thyme, lemon balm and lavender were used here, very light on the lavender), and salt & pepper. Once the herbs and shallots are fragrant, add about a quarter cup of brandy. No need for the expensive stuff, trust me. Let this boil and reduce by half, then add about the same amount of heavy cream and the diced meat of two 4 oz. lobster tails. By this time the water should be boiling, so pop the gnocchi in. As soon as they float count to 20 then fish them out and add them to the lobster. Toss to coat, check seasoning, and serve to a very grateful and surprised man who is now wondering what he either did to deserve this, so he can do it again, or what he is going to be asked to do. Lucky for him it's neither, but he doesn't need to know that :-)