Please be mindful of the time of the 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.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before class: Boil your potatoes - whole and with skin on - until a fork can pierce through easily, (roughly 15-20 mins before class) and keep them warm for class.
Gnocchi alla Sorrentina
4 servings
500 grams (1.6 pounds) boiled potatoes still warm
200 grams (1 & 1/4 cups) flour - 00 preferred (can be purchased here)
10 grams (1 & 1/2 teaspoons) salt
30-40 grams (2-3 tablespoons) sunflower oil (substitute: canola oil, *olive oil is not recommended)
500 grams (2 cups) tomato sauce (can be purchased here)
1 small onion
1-2 cloves garlic (optional)
Basil leaves (as many as you would like, maybe 6-7) or 1 tablespoon dried basil
2 balls of fresh mozzarella (can be purchased here) or 2 cups of pre-shredded mozzarella
50 grams (1/3 cup) parmesan cheese
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 potato masher or colander with bigger holes
1 high pot
1 large pot
1 bowl
1 fork
1 plate
1 slotted spoon
1 baking sheet
baking dish
General Steps
Prepare the dough.
Make the sauce.
Form the gnocchi and pre-cook the gnocchi.
Assemble together and bake.