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!