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.

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.

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.

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.

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.