After we ate our amazing risotto, we learned how to make gnocchi. Most people know that gnocchi can be made with potatoes, but apparently its very hard to make a nice light gnocchi because it can be easily over mixed, but a great alternative is the ricotta gnocchi!
We only used four ingredients in our gnocchi — ricotta, pecorino, sautéed spinach, and flour. I definitely want to try this again soon, but I will leave out the pecorino.
Everything got mixed together in the bowl, but we were careful not to over mix it. We don’t have the “starchy” problem that can happen when mixing a potato gnocchi, but Jason told us it wasn’t necessary to over mix this kind either.
We each took turns making the gnocchi. We would pull off a small ball of dough, roll it out, and then use the knife to cut it up into small bite sized pieces.
It was important to make sure the gnocchi was all the same size so that they would cook evenly. I also really liked how they looked with the spinach mixed in– I’m thinking that a sun-dried tomato gnocchi might be in my future!
Since there were so many of us we made all of the gnocchi pretty quickly! It might take a bit longer for just one or two people, but it was pretty easy to roll it out and cut it.
Jason suggested we use a simple butter and sage sauce for our gnocchi, as a heavier marinara or alfredo sauce might overpower our delicate pasta!
Our 2nd finished product! Even though I don’t really like pecorino cheese I did try a few pieces, mostly to try out the texture. It was actually pretty good (I didn’t really notice the pecorino), and the texture was definitely light and fluffy, not heavy at all!
All of us with our chef instructor, Jason, at the end of the night! If you’re in the Boston area and want to learn how to make some incredible pasta I would definitely recommend taking a class at Dave’s Fresh Pasta! In addition to gnocchi and risotto they also do classes for Asian dumplings, pasta sauces, Vietnamese cuisine, and even fresh mozzarella! Bon appetit!