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Your handy guide to everything Fall in Fairfax County! 🍂
The country's most visited historic estate invites you visit and explore.
This Smithsonian museum is the sister facility to the museum on the National Mall.
From July 26-September 9 under the big top in Tysons. Get your tickets today!
This amazing chalk art festival takes over Reston Town Center on September 14.
Craft beer, food trucks, entertainment and more at the Workhouse Arts Center September 14 - get your tickets today!
Find a pet-friendly spot in Fairfax County!
Find hotels close to a Metro station.
Looking for a hotel in a specific area? Use our handy hotel map!
When you're in the mood to dine al fresco, look no further than our list of restaurants offering a range of outdoor seating options.
Browse our dining deals to save some dough on your next meal.
Try your hand at one of our local chef’s recipes.
Fly to Fairfax County!
From metro stations to hotels to attractions, find the map you need most.
Carry all there is to see and do right in the palm of your hand.
Check out our calendar of seasonal festivities happening around the region!
From Civil War battlefields to DC monuments, here's your guide to the area.
The urban center of Fairfax County, Tysons is a destination of its own.
Ricotta Gnocchi

Ricotta Gnocchi

Executive Chef Bertrand Chemel of the highly acclaimed 2941 Restaurant in Falls Church has divulged his famous recipe for Ricotta Gnocchi. Chef Chemel brings a wealth of culinary experience to Fairfax County from cooking in kitchens all over the globe and being trained by experts like Michel Gaudin.

From Executive Chef Bertrand Chemel 

  • 7 oz. sheep's milk ricotta (strained, firm)
  • 2 oz. potato (baked, skin on)
  • 1 oz. all purpose flour
  • pinch of salt
  • ¼ lb baby brussel sprouts
  • 1 tablespoon butter, unsalted
  • 4 tablespoon breadcrumbs (Italian or panko)
  • 3 tablespoon extra virgin olive oil
  • 3 teaspoon (12 grams) fresh Black Truffle (or quality canned), chopped
  • 1 shallot, minced
  • 2 tablespoon dry white wine


  1. Bake the potato in foil at 375 degrees until soft, about 45 minutes, and while still hot, pass through a potato ricer into a mixing bowl to get rid of the skin. Measure the amount of potato you need based on the scale of recipe you are making, add the strained ricotta while still warm and sprinkle mixture with the flour and salt.

  2. Mix gently to combine and using a lightly floured work surface roll the mixture into ¼ inch logs about 12 inches in length. Cut into ½-inch rectangles, place gently onto floured parchment lined sheet pan, and refrigerate until ready to cook.

  3. Bring 6 quarts of heavily salted water to a rapid boil and cut the brussel sprouts into fourths and drop into the water and blanch in boiling water for 3 minutes until soft, remove and place in bowl of ice water to shock and stop cooking, then drain and reserve.

  4. Meanwhile, bring a sauté pan to high heat and once the sprouts are dry, add olive oil, and sauté them until slightly brown, add the bread crumbs, sauté 2 minutes more, then add the butter and let brown for 1 minute and take off heat.

  5. In a medium saucepan, sweat the shallot, and black truffle in a little olive oil over low heat for 3 minutes, add the white wine, reduce until the shallots and truffles are glazed, then add the heavy cream and simmer over medium heat for 2-3 minutes, or until the sauce is just slightly thick in consistency.

  6. Drop the gnocchi in the same pot of water used to cook the brussel sprouts, making sure that the water is boiling rapidly and cook for 1-2 minutes or until the gnocchi rise to the top of the water, remove with a strainer and add to the cream mixture, stir and serve. Top with the brussel sprouts and grated parmesan. 


Mount Vernon Plan Your Trip Page

Epic Attractions

Visit some of Fairfax County and the Washington, DC region’s best attractions, such as George Washington’s Mount Vernon and the Smithsonian National Air and Space Museum Udvar-Hazy Center. More
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