Crew food on a trans-Atlantic voyage. This one is a more of an industry-specific post aimed at my fellow chefs at sea and anyone out there considering becoming one, but it is, I think, an interesting glimpse behind scenes too. It is essentially about provisioning and cooking in less than perfect conditions. Or, in my case, it’s about making sure you have all you need to keep a dozen people well-fed for two (often very long) weeks at sea.
This recipe is taken from my friend Oliver Mahlberg’s website. He is a master gnocchi maker and he is very kind to share his method with us. I hope you enjoy it. I do! I love when he makes some for the crew.