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.