Scott Conant's Ricotta Gnocchi May Change How You Cook Pasta
May 20, 2026
From the stunning W South Beach, the Chewed Up crew welcomes acclaimed chef Scott Conant for a conversation (and cook) rooted in simplicity, technique, and deep culinary tradition. Scott shares the story behind his now-iconic reputation (yes, including the “red onion guy” moment), while revealing the philosophy that defines his cooking: less is more — but only when done right. In the kitchen, Scott prepares a delicate ricotta-based gnocchi packed with broccoli rabe, spinach, and basil, paired with a silky butter sauce stabilized with a clever cornstarch technique and finished with his signature Martone Street marinara. Along the way, he breaks down essential techniques — from properly salting pasta water (hint: not like the ocean) to extracting maximum flavor from simple ingredients.
The episode blends humor, heartfelt storytelling, and serious culinary insight, as Scott reflects on family, his daughters, and the inspiration behind Martone Street — a tribute to the home where his love of food began.
It’s a masterclass in thoughtful simplicity — proving that the most powerful dishes often come from restraint, intention, and great ingredients.
