Cooking Class Take-Home Guide
Ingredients
🥔 Potato Gnocchi (Serves 2–3)
-
500 g russet or Yukon gold potatoes
-
150 g “00” flour (plus extra for bench)
-
1 large egg yolk
-
10 g fine salt
-
Optional: 15 g grated Parmigiano-Reggiano
-
Optional: pinch nutmeg
🌿 Basil Pesto (Serves 2)
-
80 g fresh basil leaves
-
40 g pine nuts (or walnuts)
-
1 large garlic clove (6 g)
-
60 g Parmigiano-Reggiano
-
15 g Pecorino Romano
-
110 g extra virgin olive oil
-
1½ tsp lemon juice
-
½ tsp kosher salt (adjust to taste)
-
Pinch black pepper
🧈 Brown Butter Finish
-
100 g unsalted butter
-
3–4 sage leaves (optional)
-
Zest of ½ lemon (optional)
Directions
Step 1: Cook the Potatoes
Bake at 400°F until fork tender (45–70 minutes depending on size).
Split open and let steam dry 5–10 minutes.
Peel while warm.
Chef Tip: Warm, dry potatoes = lighter gnocchi.
Step 2: Make the Dough
Rice or mash potatoes onto a clean surface.
Sprinkle with salt (and optional parm/nutmeg).
Add egg yolk.
Add flour in 2 additions.
Gently fold together just until combined.
Dough should feel: soft, slightly tacky, not sticky, not crumbly.
Do NOT overwork.
Step 3: Shape
Divide dough into 4 pieces.
Roll into ropes about ¾-inch thick.
Cut into pillows.
Optional: roll on fork for ridges.
Place on lightly floured tray.
Step 4: Cook
Boil heavily salted water.
Drop gnocchi in batches.
When they float, cook 30–60 seconds more.
Remove with slotted spoon.
Method
Toast nuts lightly (optional).
Blend nuts + garlic first.
Add basil and pulse.
Add cheeses.
Stream in olive oil.
Finish with lemon, salt, and pepper.
Important: Do not cook pesto. Warm gently with pasta water when tossing.
Method
Melt butter over medium heat.
Cook until nutty and golden brown.
Add sage for last 10–20 seconds.
Turn off heat.
Toss cooked gnocchi in butter.
Add pesto and a splash of pasta water.
Finish with grated Parm and lemon zest.
🔥 The 5 Rules of Great Gnocchi
Warm, dry potatoes
Minimal flour
Gentle mixing
Do not over-knead
Float + 30–60 seconds
🛠 Troubleshooting
Too sticky? → Add flour 1 tbsp at a time
Too dry/cracking? → Add 1 tsp water or small amount of yolk
Heavy gnocchi? → Overworked or too much flour
Falling apart in water? → Not enough flour or water not boiling
Leave a comment