Semolina Gnocchi goes back to Roman times but the more famous potato gnocchi dates from the sixteenth or, more likely, seventeenth century—well after Spanish explorers brought potatoes from South America and introduced them to Italian kitchens. The word gnocchi were thought to come from “nocca,” which means knuckles. In contemporary Italian, gnocchi mean dumpling – all words that imply the small, tight, rounded shape of gnocchi that we know today. This workshop will demonstrate how to make potato and cauliflower gnocchi, then participants will make their own gnocchi using instant potatoes!
The Workshop:
In this hands-on workshop, we’ll learn to make three different types of gnocchi:
• Chef Frank will demonstrate classic potato gnocchi
• Chef Frank will show his unique cauliflower gnocchi
• Participants will mix and roll their own potato gnocchi using instant potatoes!
What you will learn:
• The proper way to prepare potatoes for gnocchi
• Using cauliflower as a potato substitute in gnocchi
• Using instant potatoes to simulate foolproof potato gnocchi
• How to make dough and shape gnocchi using your hands and boards
How this works:
• Participants will mix their own gnocchi dough using instant potatoes
• A pairing sauce will be provided to enjoy with your cooked gnocchi.
• If applicable, parents and grandparents should assist small children, which makes for a great interactive experience. Chef Frank will assist where necessary.
Menu
APPETIZER
Panzanella Salad
MAIN COURSE
Potato Gnocchi in Vodka Sauce
DESSERT
Italian Sponge Cake topped with Nutella Mousse
What To Expect
Instructor: Chef Frank Granito, CC
Length: Approximately 3 hours.
Format: Hands-On: Cook alongside the Chef as you follow step-by-step instructions to create your own dishes. Chef Frank is there as your instructor, guiding you through techniques and answering any questions along the way.
Location: First floor.
Restrictions: Ages 16 and older. Students under the age of 18 must be accompanied by a paying adult.
All students will receive 10% off any scheduled public class(es) purchased that evening.
Experience Options
General Admission: Arrive up to one hour before the start of class to enjoy cocktail hour at NTTC's fully-stocked bar.
Allergies: We will attempt to accommodate any true medical allergy with advance notice. Please indicate allergies when completing ticket purchase.
No Thyme to Cook: Stir Up Your Inner Chef!
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- This Wednesday, 25th February, 04:30 pm, Walk-In Wednesday, February 25th in Solomons
- This Thursday, 26th February, 06:00 pm, The Shared Table: A Cookbook Supper in Solomons
- This Friday, 27th February, 06:00 pm, Oysters & Wine: Shuck, Sip, & Savor in Solomons
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