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Club Recipes

Smoked Trout Salad

Smoked Trout Salad with Port Poached Cranberries and Pistachios



  • 7 medium Russet potatoes

  • 1 large egg

  • 3/4 cup of ricotta

  • 1 1/2 cups of 00 Flour (and a little more for dusting your work surface)


  • Fork, Knife

  • Mixing Bowl

  • Skewer

  • Ricer

  • Sifter

  • Baking Tray

  • Colander

  1. Preheat oven to 325 degrees Fahrenheit.

  2. Wash potatoes thoroughly and prick each with a fork on all sides.

  3. Bake for 1 hour or until completely soft (a skewer should be able to go through the center easily) Allow potatoes to cool until easy to handle.

  4. Beat eggs and ricotta together with salt and pepper.

  5. Cut potatoes in half and scoop out the flesh into a bowl.

  6. Put potatoes through the ricer.

  7. Beat ricotta mix with potatoes and season to preference.

  8. Sift flour over the bowl then begin to knead to make your dough.

  9. Cut the dough into smaller rounds.

  10. Working with one small dough round at a time, lightly flour the surface, roll the dough into a 3/4-inch-thick log then cut into 2.5 cm pieces.

  11. Mark the gnocchi using the back of a fork and leave them on a floured baking tray.

  12. Cook gnocchi in small batches in a large pot of boiling water.

  13. Cook gnocchi until they float to the surface (about 1 min.) then strain with a colander.

  14. Add to your desired sauce.

Chef Peter's sweet pea Gnocchi

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