Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Gnocchi

My son’s first introduction to Italian cuisine (beyond spaghetti and meatballs) was through gnocchi at Union Square Café in New York when h was six-years old. Every time we have visited Italy since, it’s been one of his go-to dishes. Gnocchi are light potato dumplings that are often served as a first course in the Purple Parrot café, but in Italy I found it most often served at the pasta course. The recipe takes a little time but is well worth the effort.

Ingredients

3 Russett potatoes (about 1 ½ lbs)
5 Egg yolks
3 cups All-purpose flour
1 Tbl Kosher salt
½ tsp Ground white pepper

Instructions

Wash potatoes thoroughly. Cover with cold water and bring to a simmer over medium heat. Do not let water boil. Simmer potatoes for about an hour, or until tender. The skin will begin to crack.

When tender, drain water and remove peel while still warm using a serrated steak knife. Hold potatoes in a kitchen towel to avoid burning your hands.  Run potatoes through a food mill or potato ricer into a mixing bowl. Fold in egg yolks, 2 ½ cups flour, salt and pepper. Work quickly, forming into a smooth ball, and do not let potato mixture cool.

Divide mixture into 6 pieces and roll each out on floured work surface using both hands until about ½ inch in diameter (using remaining flour plus more as needed).

Using a dough knife or butter knife, cut each log into roughly 15-20 ½ inch pieces.

Fill a large sauce pot with salted water and bring to a simmer.  Place gnocchi 15-20 at a time into simmering water and remove when they float. Transfer onto a lightly oiled surface.

Yield: 90-120 pieces

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Read more

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more