Handmade Gnocchi

The first meal my boyfriend ever cooked for me was shrimp and gnocchi. We had just started dating, and I stood in the kitchen watching him move around, the shrimp sizzling in the pan and the water coming to a boil. We talked about our day while he worked. There was focus and care in every step, nothing elaborate, just thoughtful.

“Each piece is slightly different from the next, and that’s the beauty of handmade.”

There is something timeless and classic about handmade pasta. Far from perfect, each piece is slightly different from the next. I used to get frustrated that each gnocchi was not “perfect,” but now I celebrate the differences. That is the beauty of handmade. Since then, we have started making our own gnocchi, still with shrimp, still with care and focus. That first shared meal has become a quiet tradition in our bakehouse.

When we make gnocchi, we begin with baked potatoes, dried in the oven until tender. The warm centers are scooped and gently combined with flour until they form a soft block of dough. Once cooled, the dough is rolled into thin tubes and cut into small, gnocchi-sized pieces. They cook quickly, rising to the surface when ready.

The memory of that meal reminds me why we bake the way we do. Every loaf, every gnocchi, every small-batch treat is made with intention and care. Handmade food is more than ingredients and technique. It is presence, thoughtfulness, and the joy of sharing.

Moments like that first homemade dinner with my boyfriend inspire how we approach every batch, hoping that each bite brings connection and a little warmth from our table to yours.