This class Carmela teaches on how to make:

  • plain gnocchi
  • Potato and pumpkin gnocchi
  • Potato Sicilian gateau
  • What types of sauces go with gnocchi?
  • How to make a few simple sauces and much more!
  • Depending on each season we will make the various sauces to go with the gnocchi we have made.
  • Gluten free gnocchi

Did you know that one cup gnocchi which has about 6 % of daily Vitamin C.

The word “gnocchi” (pronounced N’YAW-kee) has an unknown origin, but it’s speculated to come from the Italian word nocca, meaning knuckle.

But other forms of gnocchi have been around since the Renaissance (and likely much earlier), it is the sort of elegant dish you might find on banquet tables for important occasions. In fifteenth century Lombardy, gnocchi made of bread, milk, and ground almonds were called zanzarelli. In his 1570 cookbook, Bartolomeo Scappi has a recipe for “gnocchi” made from a dough of flour and breadcrumbs mixed with water and pushed through the holes of a cheese grater. A little later, egg, flour, and water were introduced to the recipe, which became known as malfatti. The word means, “badly made” and is still the name that Tuscans apply to their spinach and ricotta dumplings, gnudi.

This class is a must for all of the lovers of gnocchi.