Homemade Potato Gnocchi with Asparagus and Cipollotto Sauce

You’re invited to an interactive virtual cooking class! Learn to make how to make a delicious Italian dish: Homemade potato gnocchi with asparagus and cipollollotto cream, taught by Chef Francesco Lucatorto. 

IMPASTIAMO will be shipping out ingredients kits within a few days prior to the class. RSVP by Friday, April 23rd at 5PM PT to receive your ingredients in time for the class. 

BEFORE THE CLASS STARTS (morning of, or at least two hours before the class starts)

Wash the potatoes, place them in a pot with cold water (skin on) and bring to a boil, then lower to a simmer and cook for about 30 minutes or until easily pierced with a fork with no resistance.

KITCHEN TOOLS

• medium pot for potatoes and gnocchi
• slotted spoon or strainer
• saucepan
• potato ricer, food mill, or cheese grater
• cutting board
• knife
• blender, immersion blender, or food processor (optional)

About Chef Francesco Lucatorto

Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.