Use the Forks – Star Wars Cooking

Star Wars Cooking

by Kathy Bejma

Nien Numb is the cool-ust from Sullust! He’s an ace pilot, arms dealer, smuggler, and loyal rebel that saved Princess Leia on several occasions. During the battle of Endor, he stepped up to the co-pilot seat of the Millennium Falcon, and helped his buddy Lando blow up the second Death Star. During the battle, as soon as they came out of hyper space, he was the first to realize their transmissions were being jammed, and therefore -it was a trap! He’s also got a pretty great hat. It accentuates his ears nicely, and allows them ample wiggle room. 
It was great to see him in both episodes 7 and 8. I’m glad he made it through the battle of Crait, and I’m looking forward to seeing him this December in EPISODE 9!!
To help pass the time until then, let’s all enjoy a big bowl of Nien Nunb Gnocchi. Yeee-haw!

Nien Nunb Gnocchi

Makes 4 servings

  • 4 russet potatoes (about 2 1/2 lbs). peeled
  • 1 1/4 cups all- purpose flour, plus some more for dusting
  • 2 teaspoons salt
  • 1 egg, beaten
  • 4 Tablespoons unsalted butter, room temperature
  • 1/4 cup Parmesan cheese
  • 24 sage leaves, chopped
  • black pepper


1. Place potatoes in a pot, cover them with water, and bring to a boil over high heat.

2. Once the water is boiling, allow the potatoes to cook for 20 minutes, then drain, and allow to cool for a few minutes on some paper towels to absorb any extra moisture.

3. Refill your pot with water, and bring it to a boil again while you’re making your gnocchi. 

4. Grate the warm potatoes, or put them through a potato ricer and onto a floured work surface.

5. Make a well in the center of your potato mound. Add flour, salt and egg into the center.

6. Whisk the ingredients with a fork, and slowly incorporate the potato pieces. Your dough will be crumbly. 

7. Knead the mixture until it becomes a smooth dough, adding more flour if needed. Be careful not to over mix or add too much flour.

8. Form your dough into a loaf shape, and cut into 8 “slices.”

9. Roll each slice into a long rope shape.

10. Cut each rope into 1 inch pieces. You can leave the pieces as they are, or you can roll each piece down the backside of a fork, to make the traditional gnocchi shape. They also sell gnocchi boards, but a fork works just fine.

11. Dust each gnocchi piece with a tiny bit of flour to prevent them from sticking together.

12. In a large serving bowl, toss the butter, Parmesan, and sage. Set aside.

13. Working in batches, add a hand full of gnocchi to your pot of boiling water. 

14. Once each gnocchi has risen to the top, allow them to cook for about 15-30 seconds more, then remove them with a slotted spoon, and place into the serving bowl, on top of the butter mixture.

15. Keep working until all gnocchi have been boiled.

16. Once all the gnocchi are cooked, add 1/2 cup of the cooking liquid and toss everything together, adding more cooking liquid if you need to. 

17. Keep tossing until all the butter and cheese are melted, and a creamy sauce is formed.

18. Uh muttagay dta ooh! A’foos mak bubon zigwa.