Potato and Butternut Squash Gnocchi with Pomodoro Sauce LIVE with Fiona (Coming Back Soon)
Class General Information:
Learn the basics of making incredible homemade gnocchi from scratch and pomodoro sauce, a quick, fresh tomato sauce that is perfect to cook with gnocchi.
Book and join this class from your computer, phone, or tablet.
Duration: 90 minutes
Group Size: Up to 25 people
Date & Time: (see below the different time zones for this class)
- Saturday, October 2nd at 2pm EST (New York time)
- Saturday, October 2nd at 11am PST (San Francisco time)
See you there!
* This class may be recorded. By joining this class, you agree to be recorded if your audio or video is turned on. The recording may be shared with the class participants ONLY and will be available for viewing later anytime.
How to Participate:
This class is hosted online.Once you book, you’ll receive an email with a link and details on how to join. Anyone with the ingredients can participate from their own kitchen.
What you'll do:
Learn the basics of making incredible homemade gnocchi from scratch. We will make two different doughs, potato, and butternut squash. You’ll learn the basic techniques of getting that perfect airy, melt in your mouth gnocchi.
Pomodoro is a quick, fresh tomato sauce that is perfect to cook with gnocchi.
What you'll need:
Food Items Checklist:
00 pasta flour (if you can't get any, just use all-purpose flour)
4 russet potatoes, approximately 11 ounces each
Small butternut squash
12-quart stockpot, water at a simmer
Highly recommend a ricer, otherwise a grater is fine
Gnocchi paddle if you have one
Sheet pan, lined with paper towels
For the sauce:
About 4 to 5 Large tomatoes
6 basil leaves
Champagne or red wine vinegar
For the baked potatoes and baked butternut squash:
Preheat the oven to 350°F place the butternut squash and the potatoes on a baking tray one hour before the class starts. Bake for one hour and use a paring knife to test for done-ness. They should be soft and completely cooked right before we start making gnocchi we want the potatoes to be very hot before we start the class.