On Friday, the last day of the Advanced Class, we started out making two kinds of Gnocchi, one–the classic potato variety made with potato, flour, and egg, (the potatoes are peeled, boiled, and put through a ricer), and the second are Gnocchi alla Romana (Roman Style) with semolina, which are then baked, typically with either a tomato sauce or with cheese melted over the top (such as a gorgonzola).
The Gnocchi alla Romana we got to enjoy for lunch, and the traditional Gnocchi Sandra tossed with a seafood sauce with giant Gamberi (huge Mediterranean shrimp), tomato, cognac, and mascarpone, to pair with the Branzino for dinner that evening.
Baked Semolina Gnocchi topped with melted Gorgonzola cheese (above)
Chef Chris Covelli showing students how to put the potatoes through the ricer, then combine with the flour and egg.
Form the dough, roll it out and cut off little pieces, then using a fork or wooden tool with ridges designed for rolling gnocchi, students rolled the little gnocchi, inserting ridges which make the gnocchi better for the sauce to adhere to.
Sauce for the traditional Gnocchi
Chef Sandra Rosy Lotti in the kitchen at Toscana Saporita
Amazing Seafood Sauce for the Gnocchi
The finished product!
