Gnocchi Making

Homemade, from scratch pasta, made without a machine! This is where the greatness of gnocchi lives. Its humble simplicity is very much a “learned simplicity”. Let us show you how to do it. We will look at how to properly mix the ingredients into a dough. We will hand roll and cut each gnocchi in the Old-World style. There are many different styles of gnocchi. Roman gnocchi is made with semolina and cut into forms from a polenta like cake. In Paris it is made with eclair paste and is piped into boiling water. In this call however we will be making two of the most iconic styles. The classic potato gnocchi with a San Marzano tomato sauce and fresh locally made mozzarella. And ricotta gnocchi with a decadent brown butter and sage sauce.

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