Gnocchi are the magical lovechild of pasta and dumplings, versatile enough to be rustic and homey comfort food, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch, once you know how.
Laura Guanti will introduce you to some of the many varieties of gnocchi, start with the simplest: a rustic, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous classic potato gnocchi but with a few interesting variations: regular white potato gnocchi, a green spinach gnocchi, and black squid ink gnocchi!
The gnocchi will be served with some complementary sauces — pistachio, cream and Gorgonzola sauce for the spinach, and a light cherry tomato sauce for the squid ink — and participants can take home any extras they make. If time permits, we might be able to touch on a slightly fancier cousin — gnudi — where potato is replaced with fresh ricotta cheese.
Laura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine, which involved travelling to Italy, studying in Emilia Romagna (home of some of Italy’s best pasta), and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots, growing up I was always surrounded by beautiful Italian food. In love the art of fresh pasta, Laura hopes to one day open a her own store, making fresh homemade pasta to share with the world!
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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