welcome Jacqueline & Friends!

Get ready for your private cooking class with Chef Joe Sasto!

I am so excited to cook with you. We will be cooking through recipes below step-by-step, and learning to make pasta by hand. 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!” Please remember to start coking your potatoes at least 1.5hrs prior to beginning.

Gnocchi Dough

2 lbs of russet potato

(or approximately 1-2 potato per person)

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

2 Eggs (optional)

2-3 cups AP or 00 flour (Substitute rice flour for gluten free)

(you can substitute AP flour - the amount will vary depending on the moisture content of your potatoes)

salt

Gnocchi instructions

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

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

3. toss generously with salt.

4. place onto a baking sheet 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.

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.

Sasto Family Red Sauce

1ea medium white onion, sliced thick (1/4")

(approx) 1/2-1 cup olive oil

1tsp dried or fresh oregano

1tsp dried or fresh thyme

1-2cup fresh basil or parsley, picked

4 clove garlic

28oz can tomato, crushed

parmigiano, grated (for garnish)

1. heat olive oil in a wide tall pot to approx 300F.

2. fry sliced onions and garlic cloves in oil until golden brown. (remove and set aside)

3. add crushed or milled tomatoes and juices.

4. season with salt, sugar, and dried herbs.

5. simmer for 20min-1 hour uncovered.

kitchen equipment

large mixing bowl (for dough)

large spoon for mixing

bench scraper or pastry card (substitute knife)

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

food mill or potato ricer

pasta pot (for boiling water)

saute pan (for pasta)

large pot or dutch oven (for ragú)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel

cutting board

microplane or box grater (for cheese)