How to Make Gnocchi Like An Italian Grandmother

No one can compete with Italian grandmothers when it comes to fresh pasta making. This class we are focusing on the Italian classic Gnocchi! These soft pillow like dumplings can be perfected with a few simple tricks and now how’s and in this class we fill you up with all of the above. Gnocchi are presumed simple and although they are typically made of relatively few ingredients: potatoes, flour, eggs, olive oil and salt, it requires patience and persistence and certainly practice, which is why grandmothers make it best, they have all of those qualities! Gnocchi is a perfect winter project, cheap and warming and decadently delicious when paired with the right sauce or flavoring. This class will prove that gnocchi isn’t as heavy as you might think. We will focus on light but hearty gnocchi recipes while learning all the little secrets only a grandmother could have passed down. We will show you how to use the tools of the trade as well as a la mano. You will be rolling with your fingers and mashing up potatoes for these little Italian delights. Then we take it to the next level with authentic and modern recipes for this classic homemade pasta!
Recipes: Tuscan Malfatti, Sweet Potato Gnocchi with Sage Brown Butter Sauce & Shaved Chestnuts, Baked Gnocchi with Butternut Squash & Bacon -Sage Cream Sauce, Ricotta Gnocchi with Dates, Walnuts & Honey Cream
Class Type: Individual, hands-on cooking class
Class Notes: Learn the art of fresh pasta making, Gnocchi style!
Palak Patel
Chef Palak Patel moved to NY from San Francisco where she served as personal chef to the well to do crowd of the Silicon Valley. She competed on the Sears Chef Challenge, one of only 12 chefs selected to compete in a national cooking competition for charity and featured on CBS series about outsourcing your life. As a teenager, she learned everything she could from her mother about traditional Indian cuisine. Palak’s main goal is to integrate fresh produce and flavors of Indian cooking with French techniques. Palak is currently enrolled in the French Culinary Institute, a premier member of United States Personal Chef Association (USPCA), Women Chef Restaurateurs and Slow Food USA. Contact Palak