• Home
  • Spring


0 0

Share it on your social network:

Or you can just copy and share this url


3 pounds Russet potatoes
2 Camp 4 duck eggs
2 cups Flour
nutmeg to taste
white pepper to taste
Creamed Nettles
1 pound wild nettles foraged on the island or Peninsula (or purchased at the Bainbridge Farmers' Market)
2 shallots fine dice
1 pat Butter
1 pint heavy cream
1 sprig fresh thyme
To Serve
grated parmesan
Lemon Zest
  • Medium


  • Gnocchi

  • Creamed Nettles

  • To Serve




  1. Make the gnocchi dough – simmer potatoes in water gently for about 45 minutes. Remove from water, peel off skin, and while still warm, push through a ricer or food mill. Lay your milled potato out on a clean, flat surface.
  2. Make a small well in the middle of the potatoes, and crack your duck eggs into the middle. Using a microplane, grate a “suspicion” of nutmeg over the potatoes, season gently with a few pinches of salt and a couple turns of your white pepper grinder.
  3. Sprinkle the flour evenly over the top of the potatoes. Using gloves (this is still quite warm) gently break the eggs and bring the dough together, at first pushing the potato, flour & eggs together gently until a kneadable mass forms, then gently knead for a few turns so that you have a pliable, slightly tacky dough.
  4. Using a sharp knife or pastry cutter, cut off a piece about the size of your fist. Roll this dough into a long “snake,” about 3/4″ across, then dock the snake into uniform pieces, equally wide as the snake.
  5. Using a fork or a gnocchi board, place the gnocchi cut side down on the tines, then “roll” it down the tines, pressing deep grooves into the dough and making a nice gnocchi. Toss these finished gnocchi onto a sheet pan that is dusted generously with flour.
  6. Bring a large pot of salted water to a boil, then toss in the gnocchi to boil in small batches. They will float to the surface – take one out and bite it to make sure it is cooked through – then when they are ready, use a spider to pull them out of the water and lay them out on a roasting rack. Drizzle extra virgin olive oil across the cooked gnocchi and allow to cool by an open window.

Creamed Nettles

  1. It is important to wear gloves when handling the stinging nettles – pick the leaves and tender shoots off of the stalky stems.
  2. Bring a pot of fresh water to a boil and blanch the nettles therein for about 30 seconds and remove. Refresh water and repeat. Pull fully cooked nettles from the second blanching, place in a strainer, and press gently to remove excess moisture. The blanching water can and should be reserved to be enjoyed as a healthful tea, which is also delicious iced.
  3. In a saucepan, melt a pat of butter and introduce your nicely diced shallots. Once translucent (“sweated”) add the nettles. Using a wooden spoon, stir and incorporate with the butter and shallots. Finally, add cream, and turn to a low simmer. Add your thyme. Let the cream reduce by 1/4. Season with salt to taste.

To Serve

  1. Start a warm pan with a little butter. Add cooked gnocchi to the gently browned butter, and quickly saute the gnocchi for a golden brown exterior.
  2. Toss in a few diced shallots and allow to caramelize slightly. Once you’re there, add a ladle of your creamed nettles. If needed, adjust consistency with a little water, so that your gnocchi are swimming in a nice tight sauce.
  3. Plate directly in a bowl, on top of which you’ll shave some parmesan or other hard, cured cheese, and sprinkle some breadcrumbs.
  4. Throw this under your broiler (or in our case into a hot wood-fired oven) and allow the top to gratin. Once everything is golden and browned, remove from the boiler, present on a charger, and garnish with freshly grated lemon zest and fresh cut chives.


Brendan McGill

Chef Brendan McGill grew up in Fairbanks, Alaska dip-netting for red and king salmon in the Copper River and enjoying a prolific family garden in the summers. He started his career at fourteen years old washing dishes, bussing tables, and cleaning grease traps. McGill trained at the Art Institute in Seattle, Washington, quickly working his way into many well-known kitchens in the area.

In 2003 McGill started at Il Bistro in Pike Place Market, and went on in 2005 to open the Apartment in Belltown.

“We get the sense that the menu had a distinct personality and style behind it, and that chef Brendan McGill, recently of Il Bistro, enjoys experimenting and rolling with the seasons,” said Seattle P-I food reporter Rebekah Denn of McGill’s food at the Apartment.

McGill returned to Il Bistro as executive chef in 2006 before joining the team at the Harvest Vine in 2007 as chef de partie. Working with Spanish Chef Joseba Jimenez de Jimenez at the Harvest Vine inspired McGill to take his culinary education to Europe. McGill traveled throughout Spain, France, and Italy, cooking in restaurant kitchens and with locals, eager to employ the techniques of Europe’s cuisine with the Northwest’s seasonal bounty. After his time in Europe, McGill did a brief stint as the chef at Cremant, then executive chef of the Via Tribunali group before opening Hitchcock on Bainbridge Island, where he directly sources farm-to-table organic produce and makes products in house at their foundation.

“What he puts on the plate is often spectacular and scrupulously detailed,” said Seattle Times reporter Providence Cicero of the food at Hitchcock.

On any given day at the restaurant, the articulate McGill may emerge from the kitchen with a set of dishes and introduces each course of his popular tasting menu to adventurous diners. He describes ingredients by naming the farmers or fishing vessels and pointing to an artfully drawn map of the Puget Sound to identify sourcing.

“Chef Brendan McGill goes out of his way to shop well, and then he lets those stellar ingredients do the heavy lifting,” said Seattle Magazine’s Food and Dining editor, Allison Austin Scheff.

A year after the restaurant’s opening, the space next door opened up and McGill took the opportunity, launching Hitchcock Deli in November 2011. The deli serves daytime sandwiches, soups, and salads, and offers the charcuterie and farm-direct produce that is served at the restaurant.



Hitchcock, a farm-to-table restaurant on Bainbridge Island, opened in May 2010, and has since been named one of ten best restaurants by critics at the Seattle Times, and Best New Restaurants of 2011 by Seattle Magazine.

“Finally, there’s a definitive restaurant on Bainbridge Island that highlights the best of the region’s meats, plants, and sea bounties,” said Seattle Magazine Food and Dining editor Allison Austin Scheff.

The restaurant prints a new menu every day to reflect the seasonal availability of local ingredients brought in by farmers, fishermen, and foragers. Aside from using local and organic produce, chef and owner Brendan McGill and his team prepares elements of his dishes in house.

McGill prints his menu daily and makes the most of the bounty of Bainbridge Island and points not far beyond. He and his crew churn butter, culture cheese, stuff sausages, cure meat and fish, craft pasta and pastries. – Providence Cicero, Seattle Times.

“At first glance, Hitchcock looks like a casual neighborhood bistro. Lace curtains shield the front window; the kitchen is on view in the rear; in between lies a mix of tables, booths and a small bar exceedingly well stocked with wines and spirits,” said Providence Cicero in the Seattle Times.

Old family photos on the wall of the restaurant hint at Hitchcock’s lineage, a deeper connection to the land from which a bulk of their produce grows; the restaurant is named after the Williams-Hitchcock family, among Bainbridge Island’s earliest homesteaders and forebears of McGill’s wife, Heidi. In November 2011, Hitchcock expanded to include a deli, offering house made charcuterie, handcrafted sandwiches, soups, and salads.



Hitchcock Deli opened in November 2011, born from the idea that foods that are fresh from the farm, woods or waters, shouldn’t be reserved only for special events or precious dinners. The deli, which offers handcrafted sandwiches, soups, salads, and French pastries, also carries house-cured and smoked fish and meats, and farm-direct produce, foraged goods, and seafood for purchase. Espresso drinks are made from farm-direct, organic coffee on a handmade Bosco espresso machine.

Restaurant and Deli information:

Hitchcock Restaurant and Deli

133 Winslow Way East

Bainbridge Island, WA 98110


Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Hollandaise Sauce with Asparagus
Hollandaise Sauce Recipe
Hollandaise Sauce with Asparagus
Hollandaise Sauce Recipe

Add Your Comment