Gnocchi

Main Dish

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

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

RobertStJohn.com