Cheff Jeff’s Smore’s Gnocchi

Private Chef Jeff Nappe, based out of New Jersey, curates beautiful elegant dishes. Using techniques and ingredients used in different cultures such as Indian, Norwegian and Japanese. Understanding textural, visual and taste appeal, you can count on New Jersey Resident & Chef, Jeff, to create your new favorite dish.

Hold on did Chef just say “Smore’s Gnocchi?”

Why yes he did. In s’mores gnocchi, you have flavors that reminiscent the memories of sitting by a camp fire roasting marshmallows. By using ricotta and chocolate for the gnocchi, each bite is like a brownie fresh out of the oven. Flavors of graham cracker and truffle bring out the vanilla in a way that you wanting more than you first desired.

Serves 4


Chocolate gnocchi

Ricotta cheese, 1 c

AP flour, 1 c

Egg yolks, 2

Cocoa powder, 1/2 c

Vanilla extract, 1 tbsp

Sugar, 1/4 c

Salt, 1 tsp

Unsalted butter, 1/2 stick

Grapeseed oil, 1 tsp

Cinnamon graham cracker powder

Cinnamon graham crackers, 1/2 package

Maltodextrin, 1/4 c

Powdered sugar, 1/4 c

Evoo, 1 tsp

Ground cinnamon, 2 tsp

Salt, 1 tsp

Chocolate veloute

High quality dark chocolate, 8 oz

Sugar, 2 tbsp

Chocolate- chefs essence, 2 drops

Vanilla extract, 1 tbsp

Water, 1/4 c-2/3 c

Heavy cream, 2 tbsp

Xanathan gum, 1/8 tsp

AP flour, 1/8 tsp

Gelatin, 1/8 tsp

Salt, 1/2 tsp

Truffles, as desired

Mini marshmallows, as desired


  1. For the cinnamon graham cracker powder, put 1/2 package (about 2 c) of cinnamon graham crackers into a vitamix with 1/2 c maltodextrin, 1/2c powdered sugar, 1 tsp evoo, 2 tsp ground cinnamon, and 1 tsp salt. Turn vitamix to highest speed and allow to turn to powder form. Store in an air tight container. 
  2. 1. For the chocolate gnocchi, Put 1 c ricotta cheese, 1 c AP flour, 1/2 c (or more) of dark cocoa powder, 1 tbsp vanilla extract, and 1/4 c sugar, and 2 egg yolks into a mixing bowl. Mix then knead until a dough is formed. Use AP flour for dusting as you flip the dough and knead it for at least 5 minutes. Once dough is firm enough, cut it into 4 larger pieces. Using your hands, roll out each piece into a rope shape, allowing it to get longer as you roll it out. Keep the “rope” on the thicker side for this particular dish. Then, going from top to bottom cut the gnocchi “rope” into 1 inch pieces.
  3. Using a cast iron pan or non stick, put 1/2 stick unsalted butter and 1 tsp grapeseed oil in the pan with a medium high flame. Allow pan to get to a searing temperature. You will not be boiling these gnocchi. A quick sear (less than 1 minute) on each side turns each chocolate gnocchi into a miniature brownie with a soft chocolate center that just bursts and melds with the other flavors. Sear and set aside.
  4. For the chocolate veloute’, put 8 oz high quality dark chocolate into a double boiler. Once chocolate is melted add 2 tbsp sugar, 2 drops chocolate chefs essence, 1 tbsp vanilla extract, 1/4 c-2/3 c water, 2 tbsp heavy cream, 1/8 tsp xanathan gum, 1/8 tsp AP flour, 1/8 tsp gelatin, and 1/2 tsp salt. Whisk gently and allow mixture to combine fully.
  5. For plating, put down 2 tbsp chocolate veloute and smear in a circle using a spoon. Lay down 5 pieces chocolate gnocchi. Put 1-2 tbsp cinnamon graham cracker powder. Top with mini marshmallows and toast them up with the brulee torch. Finish by shaving fresh truffles on top. Enjoy. 

This recipe is just one of the many recipes that can be found in Chef Jeff Nappe’s book, Tastings, which can be found on Amazon or by clicking the link

Recipe from:

Chef Jeff

Be on the look out for his upcoming book this spring!

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