How to Make Gnocchi Like a Pro
Gerri Sarnataro
Class Preview
- In-depth Instruction; over 175 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
All About Gnocchi
6:21
Meet Gerri and get an overview of the skills and techniques you'll use to make an eclectic variety of delicious gnocchi dishes.
Potato Gnocchi
37:08
Learn to make potato gnocchi as Gerri walks you through each step. You'll master this classic dish with her detailed instruction.
Ricotta & Spinach Gnudi
23:51
Gerri shows you how to clean and sauté the spinach before expertly incorporating the ingredients and shaping the gnudi.
Butternut Squash Gnocchi
33:01
Use this sumptuous squash to spice up your gnocchi and make a sage butter sauce.
Gnocchi alla Romana
23:55
Learn all about semolina, cut out your gnocchi and create the traditional gnocchi alla romana with Gerri's guidance.
Polenta Gnocchi
27:20
Mix up your gnocchi dishes with polenta, then add sausage and mushrooms for a new kind of treat!
Bonus: Equipment & Ingredients
22:55
Gerri walks you through the nuances of the ingredients and equipment used to make gnocchi.
Description
Discover the expert tips and techniques behind the traditional potato gnocchi of Northern Italy, as Chef Gerri Sarnataro guides you step-by-step to a five-star gnocchi dish! You’ll learn everything from selecting the right potato to cutting and shaping the dumplings for that light, fluffy texture you love, and you won’t stop there: Gerri will also teach you how to make a delectable spinach and ricotta gnudi, semolina gnocchi and rustic polenta gnocchi topped with a savory mushroom and sausage sauce. You’ll even learn how to prep, roast and caramelize butternut squash to create the perfect gnocchi dish for fall. Sign up and unlock the secrets behind one of Italy’s most treasured recipes!
Gerri Sarnataro
Chef Gerri grew up looking forward to Sundays, when her grandmother would make an authentic Italian feast with fresh ricotta, ravioli and lasagna dripping with melted mozzarella. After receiving her degree in Culinary Arts from the French Culinary Institute, she worked in several top New York restaurants, and eventually opened Cucina della Terra, Umbrias premier, hands-on cooking school. Gerri also teaches classes in professional-level pastry arts, specialty culinary skills, and Italian home cooking at The Institute of Culinary Education, where she shares her passion for the delicious, genuine flavors of traditional Italian cuisine.
Bonus materials available after purchase