One of the dishes that my clients really love, and are always asking for the recipe, is potato gnocchi.

In the restaurant we are currently serving them with brown butter , sage from the garden and radicchio, but there are so many differing ways to serve these beautifully delicate little pillows of potato. It is quite the vehicle for other foods and flavours.

Good potato gnocchi isn’t about a recipe its about a technique, so the below is more of a guide than a recipe. What follows are what I think are the rules of gnocchi, having said that every chef is different and has a different method. This is what works for myself. Check out the video below of Chef David making the gnocchi dough in the restaurant kitchen.

The beginnings of the Restaurant at Dormie House

Our involvement in this project began many months ago with a cryptic email and subsequent phone conversation. Without going into a lot of detail Dormie House in Moss Vale, in the Southern Highlands of NSW need a Chef to look after the food service in the historic guest house at Moss Vale Golf Cub. Little did I know at this point the effect that this simple decision would have. This blog and you tube channel is a glimpse behind the scenes of the Sydney Private Chef and Dormie House project. My hope is to give a behind the scenes view of the complexity of running and setting up a restaurant kitchen but also the whole Sydney Private Chef experience and our journey to get here.