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LIVE Gnocchi alla Sorrentina Class with Marika & Emanuele from the Amalfi Coast



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.

Gnocchi alla Sorrentina
4 servings

Gnocchi

  • 500 grams (1.1 pounds) boiled, peeled Yukon gold potatoes (preferred) or Russet potatoes still warm

  • 200 grams (1 & 1/4 cups) 00 flour or all-purpose flour

  • 20 grams (3 & 1/2 teaspoons) salt + extra salt for the water

  • 30-40 grams (2-3 tablespoons) sunflower or canola oil

Sauce & Toppings

  • 500 grams (2 cups) tomato sauce

  • 1 small onion (optional)

  • 1-2 cloves garlic (optional)

  • 6-7 basil leaves (or 1 tablespoon dried basil)

  • 2 balls of fresh mozzarella or 2 cups of shredded mozzarella

  • 50 grams (1/3 cup) parmesan cheese

  • 1-2 tablespoons extra virgin olive oil for sautéing

Before Class Steps

  • Boil potatoes - whole with skins on - until a fork can pierce through easily (roughly 20-30 mins before class). Once boiled, peel them and keep them warm for class.

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 ricer highly recommended (or substitute potato masher, but will take more time and not be as fine in consistency)

  • 1 high pot

  • 1 large saucepan or frying pan

  • 1 large bowl

  • 1 slotted spoon

  • 1 pasta knife or normal knife

  • Baking dish


Specialty Items



Get to know Marika & Emanuele

Learn more about Marika & Emanuele’s background, Italian cooking classes, or how to book a team building cooking class for you and your team with them.


Check out more classes with Marika & Emanuele in Italy!