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"Come Make Gnocchi with Me!" with The Founder of Think Italian! Events

Los Angeles, CA , United States
3 h
English

About Your Host

I was born and raised in Rome, Italy. My Father is from Naples and my Mom from Tuscany, both regions known for excellent cuisine. I learned the traditions of authentic homemade Italian cooking in my grandmother’s kitchen on Sunday mornings, while she prepared our family meal. Fast-forward a few years: I travelled and lived in different countries as a diplomat’s wife. Exposed to many cultures and languages, I acquired a flair for sophisticated, world-style entertaining. I remembered how important food was in my happy childhood years. I started using food as the core element around which to entertain and surprise the many distinguished guests who came to our house. Curious by nature, I love to explore tastes from around the world – from French to Middle Eastern to Thai. Many politicians, artists, directors, musicians and diplomats raved about my dinner parties convinced it was prepared by some notorious chef …I loved to keep the secret! I love to make people enjoy food for the pleasure of getting together around a table. I love to make people taste the difference between real food and processed food. I love to pass on the capacity of nourish yourself and your family well and in a healthy way without having to order dinner every night.

What we'll do

Cook delicious Gnocchi Dumplings. Gnocchi are various thick, soft dough dumplings that are made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, or similar ingredients. In the past 2,000 years, many countries have developed their own specific type of small dumpling, with the ancient gnocchi as their common ancestor. In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly the oven-baked gnocchi alla romana and Sardinia's malloreddus (although these do not contain eggs). The use of potato is a relatively recent innovation, occurring after the introduction of the potato to Europe in the 16th century. Potato gnocchi are particularly popular in Abruzzo, Friuli-Venezia Giulia, Veneto, Ciociaria and other provinces of Latium. As with other mashed potato dishes they are best prepared with starchy potatoes to keep a light texture. And while potato gnocchi are so widespread that they are often considered pasta (in Italy, they are considered alternatives to pasta), potato gnocchi can be tricky to cook and master. And yes, they require some trial runs before you're likely to become an expert at making them. But don't fret - that's what I'm here for! In this fun hands-on class, we will make potato gnocchi from scratch (yes, from scratch!); then, we'll prepare different sauces to go with the gnocchi. And finally, of course, we'll cook and taste what we've prepared! And vote on the best version of gnocchi :)! *My schedule is flexible - message me when you'll be available and I'll set up a time slot for you to request here on Verlocal!

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