Gnocchi With Lobster and Peas - or Not

1 tablespoon olive oil

1 medium yellow onion, thinly sliced

1 clove garlic, minced

½

teaspoon thyme

1 cup frozen peas

16 ounces gnocchi

1 cup creme fraiche or ricotta cheese

1/2 teaspoon hot sauce (more or less to taste)

1½

cups cooked lobster, shrimp or lump crabmeat (about two 1-pound lobsters, meat from the claws, tails and knuckles)

Salt and ground black pepper, to taste

In a large skillet over medium-high, heat the olive oil. Add the onion, garlic and thyme, then saute until the onion is soft, about 4 minutes. Add the peas, stir well, then cover the skillet and reduce heat to low.

Meanwhile, bring a large saucepan of salted water to a boil. Add the gnocchi and cook according to package directions. Drain the gnocchi and set aside.

Uncover the skillet and increase the heat to medium-high. Add the creme fraiche or ricotta and hot sauce, tossing well until the dairy melts into a smooth sauce. Stir in the lobster or other seafood and heat until warmed through. Season with salt and pepper.

Add the gnocchi to the seafood mixture and toss gently to coat. Serve immediately.

Serves four.

J.M. Hirsch, Associated Press