I am so excited to cook with all of 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!”

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 1.5hrs prior to beginning. Once tender and cooked through, lower oven temperature and keep warm.

Gnocchi Dough (puro)

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

2-3cups 00 or AP flour

salt

Gnocchi Dough (uovo)

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

salt

(Substitute rice flour for gluten free - a blend of regular rice flour and glutinous rice flour works best)

(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.

cacio e pepe ingredients

1/2 cup parmigiano reggiano, grated

1/4c pecorino romano, grated

freshly ground black pepper or peppercorn blend

2tb butter

(For 2-4 Servings)

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

Carbonara

4-6oz guanciale, skin off (substitute bacon or pancetta)

freshly cracked black pepper

3oz pecorino or parmigiano (or combination), grated

3ea egg yolks

(For no pork - substitute maitake mushrooms or veggie bacon in place of guanciale)

1. separate yolks and place in a large bowl near the stove to temper

2. bring a large pot of water to a boil, salt.

3. in a wide sauce pan, begin rendering the guanciale over medium low heat. when golden and translucent. remove from heat. add black pepper to toast.

4. drop the pasta into the boiling water, and cook until al dente.

5. while pasta is cooking, whisk together pecorino and egg yolks to form a paste.

6. when the pasta is finished cooking, drain and add to the pan of rendered guanciale and its fat - quickly toss to begin emulsifying with a small amount of pasta water.

7. finally transfer to the bowl of egg mixture and continue to drag the pasta through the sauce to emsulfy, creating a marriage of the two together.

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)

pasta pot (for boiling water)

saute pan (for pasta)

large pot or dutch oven (for carbonara)

whisk

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)

happy birthday Jonah!