Storia Cucina has been serving downtown Bellingham with delicious Italian staples since opening in 2020. The restaurant is known for many things, including its house-made pasta and bread, locally sourced ingredients, and the open-kitchen design that invites customers to witness the hard work behind every dish. If you time your visit right, you may even get to meet the woman running the kitchen: Chef de Cuisine Helen Lofton.
Photograph by Tristyn MacDonald
Lofton joined Storia Cucina as a prep cook in 2021, drawn in by its focused Italian menu and vibrant team atmosphere. With many years of experience under her belt, a degree in culinary arts, and a tendency to lead, Lofton quickly moved her way to the head of the table. Over the years, Lofton has cemented herself as an integral part of the restaurant, becoming more than the chef; she’s a mentor to many of her cooks, helping them grow both in and out of the kitchen.
When asked what keeps her excited about working in the industry, Lofton’s answer is short and to the point: “I love food and I love cooking.”
109 Grand Ave., Ste. 102, Bellingham, 360.734.1929, storiacucina.com
Gnocchi and Eggs with Sausage, Cherry Tomato, and Arugula
Recipe by Helen Lofton, Storia Cucina
This recipe is a version of Storia Cucina’s popular brunch special, Gnocchi and Eggs, which perfectly combines the light, pillowy texture of homemade ricotta gnocchi with the richness of eggs and cheese to create a comforting yet elevated dish. It’s a simple, satisfying meal fit for breakfast, brunch, or even a cozy dinner.
Photograph by Tristyn MacDonald
Ingredients
Gnocchi:
1 pound ricotta
2 large eggs + 3 egg yolks
1 cup grated Parmigiano Reggiano cheese 2/3 cup all-purpose flour, plus extra to dust surfaces
Pinch of salt
Sauce:
1⁄4 cup salt
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon sliced shallot
4 ounces cooked Italian sausage 1⁄2 cup halved cherry tomato
1 tablespoon butter
1 cup fresh arugula
2 eggs
Directions
- Create your dough. Stir ricotta, eggs, and egg yolk together, then mix in Parmigiano Reggiano, flour, and a pinch of salt until combined.
- Roll and cut the gnocchi. Lightly dust your surface with flour to prevent sticking. Divide the dough into four balls, and roll each ball into an even rope, approximately 3⁄4 inch wide. Using the curved back of a fork press into the rope to obtain the traditional gnocchi shape. Cut the rope into 1-inch, bite-sized pieces, and lightly dust with flour.
- Cook the gnocchi. Bring a six-quart pot of water with 1⁄4 cup of salt to a boil, and then add your gnocchi. It will take about four minutes for them to start floating. Once the gnocchi are floating, they are ready.
- Make the sauce. In a sauté pan, heat up olive oil on medium heat. Add garlic and shallots and cook for about one minute until they bloom. Add sausage, tomato, butter, anda little bit of the gnocchi water to create a sauce. Add salt and pepper to taste. Stir in gnocchi and arugula.
- Serve. Top the dish with two eggs cooked your way, and sprinkle with Parmigiano Reggiano.
