Chef Nick Sherman makes gnocchi for his latest restaurant
PHOTOGRAPHY BY PATRICK TREGENZA
Chef Nick Sherman is a busy guy. He helms his popular Capitola Village restaurant, Trestles, which opened in 2021. He also just launched a sister restaurant Cavalletta, with a Cal-Ital slant and amazing wood-fired pizza, in Aptos.
As hectic as his schedule is, Sherman took the time to generously share a spring gnocchi recipe with us, perfectly suited for the season and surprisingly easy to make at home.
“This recipe is nice because you can make it a day or two ahead of time and keep it in the refrigerator. Or you can freeze the gnocchi before the boiling stage. It’s really great to have some on hand in the freezer for a later date,” he says.
The recipe is also very versatile and adaptable for any season. You could, for example, incorporate winter squash or wild mushrooms in the colder months, or add corn in the summer. This spring, Sherman is featuring these gnocchi on his menu at Cavalletta, with a variation of the pesto if not the same version.
“Spring is rad because you can use a bunch of veggies in different ways, like pea shoots or fava leaves in the pesto instead of the arugula. You can throw anything in there. That’s the beautiful thing about pasta; you can add depth of flavor with different ingredients so easily.”
About the author
Amber Turpin is a freelance food and travel writer based in the Santa Cruz Mountains.
