Cooking Class: Tuscan Gnocchi with Patrizia Cantini

Cooking Class: Tuscan Gnocchi with Patrizia Cantini


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Meet the original Tuscan gnocchi and learn all the secrets to make them perfect, with local food journalist Patrizia Cantini.

In Tuscany, gnocchi is called ‘topini’, which means ‘little mice’. This popular dish is found throughout Italy and belongs to the most traditional dishes. Gnocchi is part of the so-called poor cuisine; one born from peasants' creativity.

In this cooking class, we’ll learn that gnocchi is made with only three things; potatoes, flour, and eggs: three simple ingredients for an extraordinary dish. The joy of gnocchi is that they can be seasoned in many different ways, such as meat sauce or fresh tomatoes in summer.

Led by wine and food journalist Patrizia Cantini, this interactive lesson will teach participants how to make the traditional Tuscan gnocchi. We will learn all the secrets to make them perfect and how to cook them with a simple yet delicious sausage sauce.

Important note: participants must boil their potatoes before the lesson. Boil potatoes in unsalted water with the skin, and allow them to cool prior to the class.

Below are the items you’ll want to participate in this class. We will email attendees the full recipe with measurements and instructions prior to the class, so that you can pre-measure ingredients before joining.

Ingredients (for 4 people)

  • Yellow potatoes (35 oz or 1000 grams)
  • Regular flour (00 flour) (3 cups)
  • 1 egg
  • 4 fresh sausages (unsmoked)
  • 1 medium red onion
  • Half a glass of dry white wine (like Pinot Grigio)
  • 3-4 tablespoons of tomato sauce
  • Extra virgin olive oil
  • Salt and black pepper

Before the Cooking Class: 

Try to buy evenly-sized potatoes so they will cook at the same speed. Put unskinned potatoes in a pot with water, without salt. They will be perfectly cooked when a fork can enter into them. Let them cool.

Special Equipment

We don’t list every item you’ll need here (e.g., standard items like knives, bowls, cutting boards). But we do our best to identify items that may not be in every kitchen, and alternatives where possible.

  • Potato Masher (a fork is a possible replacement)
  • Large board for kneading

Patrizia Cantini was born in Florence and she has a University Degree in Italian Literature. She a wine and food journalist and writes for three National magazine. She wrote several books that have been translated into English and in German. She wrote an Italian Cookbook with 100 family recipes from Tuscany and Emilia Romagna. She loves to make fresh pasta and she is an expert in local products.

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

Customer Reviews

Based on 3 reviews
67%
(2)
33%
(1)
0%
(0)
0%
(0)
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(0)
L
L.
fun gnocchi
M
M.M.
uscan Gnocchi with Patrizia Cantini. was a lot of fun
E
E.
Loved this!

Customer Reviews

Based on 3 reviews
67%
(2)
33%
(1)
0%
(0)
0%
(0)
0%
(0)
L
L.
fun gnocchi
M
M.M.
uscan Gnocchi with Patrizia Cantini. was a lot of fun
E
E.
Loved this!