ABOUT THE RECIPE
By Nonna Rosa
INGREDIENTS
INGREDIENTS
1 ¼ lbs russet potatoes (500 g or about 4 large potatoes)
2 cups (250 g) all purpose flour
1 egg
salt to taste
SAUCE
1 handful of sage leaves
¼ cup (100 g) unsalted butter
1 cup (250 g) grated Parmigiano Reggiano
TOOLS
fork
potato masher
flat surface
knife
gnocchi board
baking tray / serving dish
pot
cooking skimmer
saucepan
serving dish
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
COOK THE POTATOES
Wash the potatoes, place them in a pot with cold water 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.
SHAPE THE GNOCCHI
Drain the potatoes and refill the pot with salted water for cooking the pasta; bring to a boil.
Use a potato ricer or food mill to process the potatoes into a fine meal. If you don’t have a ricer or food mill, you can cut each potato in half lengthwise and grate the cut-side through a cheese grater (while holding the peel-side with a towel, since it’s hot!); the peel won’t go through the grater.
Place the processed potatoes on a cutting board and add flour, egg, and a pinch of salt and nutmeg. Using a folding motion, gently bring the ingredients together to form a dough.
Shape the gnocchi by taking a portion of the dough, nudging it into a rope ½-inch thick, and cutting the rope into 1-inch long “pillow” shapes.
COOK THE GNOCCHI & PLATE
Drop the gnocchi into the boiling water and cook for about 3-5 minutes or until they float to the surface. Remove them with a slotted spoon and add them to the pan with the sauce. Add parmigiano and toss to combine. Taste for seasoning and add salt & pepper as necessary.
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