Chef Chris Picek started cooking locally before working nationally and internationally for a number of years. He returned to Vancouver last year to a very different outfit than what he's used to. Now Picek is chef of Nicli Antica Pizzeria and Vicino Pastaria. He is in the CTV Morning Live kitchen showing us why a contemporary approach to a very traditional craft can be a very tasty affair.


Ricotta Gnocchi with Smoked Bacon, Chestnuts, Sage and Maple


For the gnocchi:

  • 1.5 kg Santa Lucia Ricotta
  • 3 Cups all-purpose flour or pasta flour + extra for adjusting consistency
  • 3 large eggs
  • 2 Tsp sea salt

-mix the ricotta in a Robot-Coupe or blender with the eggs and salt until very, very smooth

-using a spatula, turn out the ricotta into a large bowl

-add the flour and using a large spatula, mix in the flour; once it begins to clump, turn the whole mix out onto a table top and continue to mix by hand.

-if the mix is wet, continue adding more flour until the dough forms a homogenous ball

-cover the dough and refrigerate for half and hour or overnight

-on a tabletop, roll out the gnocchi to the desired size and freeze until ready to cook


For the rest:

  • 1 can Clement Faugier chestnuts
  • 250g smoked bacon, diced
  • A handful of fresh sage leaves, chiffonade
  • 100g unsalted butter
  • Maple Syrup to taste
  • Salt and Pepper to taste