INGREDIENTS FOR 3 PORTIONS
500 gr (17.5 oz) of potatoes (the best are Desiree potatoes, with red skin and yellow pulp; the second option would be brown skinned potatoes; the last preference would be white/yellow potatoes -don't worry if this is all you have, you will still get a good result!)
300 gr (10.5 oz) of white flour
2 free range eggs
Salt
Turmeric and nutmeg (optional)
Sauce & cheese to serve your gnocchi with (for example: tomato sauce, pesto or browned butter with sage)
WHAT TO DO BEFORE THE CLASS
You will need to pre-cook your potatoes before the class, and leave enough time for them to cool to room temperature before the class:
Preheat the oven to 170 C (340F)
Put a bit of rock salt in a baking tray (if you don’t have it, skip this step)
Prick the skin of the potatoes all over with a fork
Place the potatoes in the tray and bake them for 45/60 minutes, until very soft
Remove from the oven and let cool for 30 minutes
Clean the surface where you will knead the gnocchi dough (a wood, stainless steel or marble surface works best. We recommend working directly on your bench/counter top)
KITCHEN TOOLS
Oven
Baking tray
Fork
Scale
1 x mixing bowl
1 x small bowl
1 x saucepan
