Gnocchi, Gnocchi Which version of this Italian classic is best? Potato or ricotta gnocchi-- you decide!
You’ll form this delicate dough with boiled potatoes, flour, egg, water, and a pinch of salt. Then, you'll roll the dough into snakes and cut them into ¾-inch pieces. After your pieces are cut, you'll roll each of the pillowy pieces across a…
Gnocchi, Gnocchi Which version of this Italian classic is best? Potato or ricotta gnocchi-- you decide!
You’ll form this delicate dough with boiled potatoes, flour, egg, water, and a pinch of salt. Then, you'll roll the dough into snakes and cut them into ¾-inch pieces. After your pieces are cut, you'll roll each of the pillowy pieces across a special board to form the distinctive ridges that make gnocchi recognizable. Once cooked, you'll toss the gnocchi in handmade pesto cream sauce you'll make the old fashioned way, BY HAND!
You'll also make an additional batch of ricotta-based gnocchi.
All recipes are subject to changes based on seasonal availability of ingredients.
***Presentations and ingredients in class may differ from pictures displayed above***
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