Message from Gloria - Learn How to Make Potato Gnocchi and Sausage Ragu
Join Gloria in her kitchen in a central apartment in the heart of Florence. Gloria taught cooking classes for years so she’ll give you tips for the perfect potato gnocchi. This is a great class for learning home cooking techniques, and good for the whole family.
Class Details
April 7th - 10:00 AM - 11:30 AM Pacific Time
Please be mindful of the time of class you sign up for and your own time zone. After registration you will receive a link to the Zoom online meeting session we will use. At the beginning of the cooking class we will introduce the chef and start with some general information. For questions, please email hello@thetablelesstraveled.com.
Ingredients
The expectation is that you will have some common household ingredients like salt, pepper, seasonings, olive oil, etc. Here is a complete list of ingredients. If you do not have them, our chefs will do their best to suggest substitutions.
Note: Have your ingredients pre-measured and prepped before the class for a more seamless experience. Bring a pot of salted water to a boil before class, but do not boil the potatoes before class.
This preparation is simple but can be very tricky. For best results, please be sure to have the correct potatoes (small-medium floury potatoes with skin on) and pass them through the ricer when they’re still warm. Also do not overcook the potatoes - they should be soft but not too watery.
Live in the Greater Seattle Area? Contact hello@voyagerstable.com and our friends will source ingredients for this recipe and deliver them to you (no contact) from small businesses at Pike Place Market. This includes purveyors like Don & Joe’s Meats, Frank’s Quality Produce, and Pike & Western Wine Merchant.
Outside of Seattle? Purchase online from our friends at DeLaurenti and dry goods and specialty imported ingredients can be shipped to your doorstep.
Potato Gnocchi
Serves 4
4 small to medium size (about 1 lb) floury potatoes - russet potatoes recommended
1 cup flour, plus extra for rolling
Salt to taste
Sausage Ragu
2 (about 1/2 lb) no-spice pork sausages
1 medium size red onion
14 oz can crushed tomatoes
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots and pans. Any additional equipment is listed here.
1 pot
1 large pan
1 medium size pan
Potato ricer
2 bowls
Plate
Fork
Strainer or slotted spoon
Knife
More Classes from Gloria
Please see the main calendar of events for further class options by this chef, or email hello@thetablelesstraveled.com. Thank you and we can’t wait to see you soon!