Welcome Billy and Liz

I am so excited to cook with all of you! We will be cooking through recipes below step-by-step, and learning to make potato gnocchi by hand, along with Sasto Family Marinara. To cook along, please be sure to have all of your ingredients, measured out, and organized! As we say in the restaurant, “Mise en Place!”

Serving sizes are estimates - always depending on who is eating, and what else is being served as part of the meal.

Please remember to start coking your potatoes at least 1.5-2hrs prior to beginning. Once tender and cooked through, lower oven temperature and keep warm.

Gnocchi Dough (Classic)

2 lbs of potato (approx 4 large potato)

(which is approximately 1-2 potato per person per serving)

*feel free to substitute or use one variety of potato, I prefer a mix of Yukon and russet for a nice balance of starches and sugars

2-3 cups AP or 00 flour

2 whole eggs

1/4c grated parmigiano reggiano (please note, that if you are vegetarian, this particular cheese is made with animal rennet)

salt

(the amount of flour will always vary depending on the moisture content of your potatoes)

Gnocchi instructions

1. rinse / scrub potatoes of excess dirt. drain.

2. using a knife or fork, poke just a few holes in the potato.

4. place onto a baking sheet lined with salt and into a preheated (350F) oven for approx. 60 minutes.

5. after 60 minutes, using a fork or cake tester, check tenderness of the potato. there should be no resistance. continue cooking if needed.

6. Lower oven to lowest setting and allow potatoes to stay hot until ready to use.

***STOP HERE FOR COOK-ALONG***

7. Working while the potatoes are hot, peel, and rice into a large bowl..

8. dump onto a work surface, and cut the potatoes with a bench scraper to cool.

9. once cooler, add the eggs, salt, and mix to combine.

10. once thoroughly homogenous, begin dusting on the flour 1/2c at a time. using the bench scraper to cut in the flour - handling and kneading as little as possible.

11. continue to mix until the dough holds together, is less tacky, and becomes smooth.

12. Roll into logs and cut to desired size.

Pesto

This condiment will focus more on the technique than the ingredients, and allow everyone to substitute whatever herbs or greens they have available.

1 clove, garlic

3oz basil, picked

1/2cup parsley, picked

1/2cup mint, picked

1/4c pistachios (optional - can substitute any other nut or seed)

1c arugula (substitute or omit any green - kale, spinach, fennel fronds, etc)

1/3c grated parmigiano (substitute or omit - any cheese, feta, goat, cheddar, pecorino, etc.)

1/2c-1cup olive oil

lemon or lime zest

black pepper | salt | honey

ice

1. pick and clean greens. blanch in hot water, and shock in an ice bath. wring out excess moisture.

2. place greens and remaining ingredients in a blender and puree, while streaming in the oil.

3. taste and adjust seasoning as needed

kitchen equipment

large spoon for mixing

bench scraper or pastry card (substitute knife)

2ea baking sheets (parchment paper optional - for holding pasta)

pasta pot (for boiling water)

saute pan (for pasta)

large pot or dutch oven (for ragu)

mixing bowl

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel

cutting board

measuring cups or kitchen scale

potato ricer or food mill (substitute box cheese grater)

microplane or box grater (for cheese)

ice

blender (for pesto)

beverage pairing recommendation

we tend to recommend natural wines! In this case, a chilled, red, sparkling Lambrusco would be excellent with the menu. alternatively a non-alcoholic herbaceous and woody tonic mixer over sparkling water and ice would balance the rich and savory notes of the dish wonderfully.

A few recommendations for Bottles:

A.D. Beckham MMXVII Amphora Pinot Gris - Andrew Beckham has merged his two loves, ceramics and wine. The wine was made in a terra cotta vessel made right in his studio on the vineyard. Bottle unfiltered. Deep red fruit and baking spices. Medium bodied and full flavored.

Le Vigne di eli Etna Rosso Moganazzi - Volta Sciara 2016 - Intense and brilliant ruby red color, full flavored and full bodied. Burgundian, elegant, fresh and complex. The nosee is typical of earth and mineral notes.

Cruse Wine Co Sparkling Valdiguie - The naturally sparkling wine made form Califronia’s historically beloved grape Valdguié, pours into the glass all peachy and pink. It fizzes with the fond aromas ofd of yeasted buttery bread, and warm strawberries. It is playful, warm, and inviting.

Medici Ermete Dolce Quercioli Lambrusco - Racy, fine bubbles create a frothy texture that kicks up fun aromas of black cherry soda and even a little chocolate-dipped orange. It’s semi-dry, with a bit more sugar than other bottles on this list, but still not entirely sweet. Crisp and lip-smacking.

Lini 910 “Labrusca” Emilia Lambrusco - Tiny bubbles and a bitter edge, like orange pith. Soft-textured, it tastes of black cherry, cola, and really ripe blackberries.

Ca' Montanari “Opera 02” Lambrusco di Modena - From a family-owned, organic vineyard, this fresh sparkler dances across the tongue -- bubbles last seemingly for days. Fruity, dry and tannic like a lighter black tea, it’s a fun wine to drink.

Cleto Chiarli Lambrusco del Fondatore - This bottle is produced via the traditional method, that is, second fermentation occurs in the bottle as opposed to the Charmat method’s vats. Jewel-toned with tiny crowd-pleasing bubbles, this lambrusco is damn fine.

Cantina Paltrinieri “Radice” Lambrusco di Sorbara - A pale, dreamy orange hue, like a beachside sunset, this stunner is a far cry from lambruscos of the past. Made in the traditional method with wild yeast, this wine trades darker fruit flavors for zingy acidity and grapefruit notes.