Join Chef Mirko Paderno as he shows us how to make a proper gnocchi'!
About the chef:
Milan-born Mirko Paderno is a James Beard-nominated chef and is of the most respected Italian chefs in Los Angeles. Paderno has become a star on the local culinary scene since 1999, fusing authentic Italian flavors with locally grown ingredients through delicate culinary techniques. He is currently helming the kitchen at Spring Place restaurant in Beverly Hills serving rustic Italian food.
Please note, pre cook your potatoes before the class starts.
Instructions to pre cook potatoes:
Boil water in a pot
Wash your potatoes, do not peel
Boil the washed potatoes for about 40 minutes
Check that the potatoes are cooked all the way through (using a stick), strain, and let cool down.
Yellow potatoes (500 g)
All purpose flour (175g)
Heavy Cream (50g)
Soft Gorgonzola (100g)
Graded Parmigiano Reggiano (100g)
Pot to cook the gnocchi
Gnoccho board (preferable, or fork if you don't have it)
Vegetable ricer (preferable, or fork if you don't have it)
Plate or Platter