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, with a pestle & mortar (which is where the name "pesto" sauce came from).
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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