You will work with both potato and ricotta, learning how to cook and dry potatoes for ideal starch structure, rice and fold without overworking, and manage ricotta so it remains tender. You will also work with a pasta board to shape and finish your gnocchi, learning how to roll and flick so the pieces pick up gentle ridges that hold sauce while keeping their interior soft and light. A pan finishes will give you a thin, golden exterior without crushing that texture.
Formats you’ll make in class:
- Potato gnocchi
- Ricotta gnudi
- Gnocchi alla Romana
Throughout class, we will talk about how each style sits on the plate, which sauces support their texture, and how to time and finish them for guests at home. You will leave with a precise sense of how proper gnocchi dough should look and feel at every stage, so you can recreate that light, luxurious texture in your own kitchen again and again.
CLICK HERE to sign up