, , , , , , , ,


One of my biggest passions in life is food. Shocking, I know.

More than my passion for food & wine, is my passion for sharing that love with others. By day, I’m a marketing director for an environmental engineering firm, but by night, I don my chef’s jacket and transform into the “Divine Chef M”, moonlighting as a culinary instructor for almost three years. Last night began a new chapter at Vino Venue in Atlanta.


My first class at Vino Venue was advanced pasta. I had the pleasure of teaching students handmade gnocchi and risotto. We even made up a song, “You do the HOOOKEY GNOOOOOCHI!” We had a blast!

Knowing you may be a bit offended since you’ve been with me for like…EVER… and I still haven’t taught YOU gnocchi, I thought now would be a great time! I always want to remain in your good graces. After all, you are a big reason I’m here. Also because even stronger than my passion for food is my passion for my friends, family and Front Porchers. I love you guys. Now let’s share some gnocchi love!


Browned Butter Gnocchi & Crab with Crispy Sage

  • 3 pounds russet potatoes
  • 2 cups all purpose flour
  • 1 extra large egg, slightly beaten
  • 1/2 tsp. salt
  • 1/2 cup olive oil
  • 1/2-1 pound crab meat
  • 1 stick butter
  • 1/2 tsp. nutmeg
  • 1 handful Sage leaves
  • salt & pepper to taste

IMG_20150813_201627   IMG_20150813_203054   IMG_20150817_190017IMG_20150817_203028IMG_20150817_193848   IMG_20150817_194721   IMG_20150817_203859

First, prepare your potatoes. You can bake, boil or cook in a crockpot to be ready when get home. While they are warm, process in a food mill or potato ricer.

Make a well in the center of you potatoes and sprinkle with flour. Place egg, salt & nutmeg in the well, and begin to blend flour and egg with a fork. Once combined, bring dough together and hand knead for about 3 minutes or until dough ball is relatively dry.

Section dough into four balls, and begin rolling each ball into a 3/4″ rope. Cut rope into 1″ sections. These are your gnocchi. Roll each gnocchi off of fork tines to form small grooves and giving the dumplings the classic gnocchi shape.

Drop dumplings in boiling water or chicken stock for about one minute, or until gnocchi floats. When it floats, it is done. Remove from pot with a slotted spoon, and drizzle with olive oil.

Place butter in a saute pan over medium low heat. After three minutes, drop in the Sage. Allow to brown for about five minutes without disturbing the pan. Then, when your butter begins to have a nutty, toasty aroma and begins to foam, stir with a rubber spatula. You will have tiny little flakes of browned milk solids which make the browned butter. This can also be called Beurre noisette. When your sage has crisped, remove to a paper towel. Add crab and gnocchi to the browned butter and toss. Top with crisped Sage.


Life is too short to eat ugly food y’all.