Potato Gnocchi Cooking Class - Artepicure ~

My youngest son gave me a lovely gift last Christmas.  A pasta making class at this wonderful and charming little school, Artepicure in Boston.  He has given me these kinds of gifts before, but never one that included him as my cooking partner.

It was a special treat, hanging out and making pasta all day with my son.  I loved that day and hope we can repeat it again soon.

We made three handmade pasta dishes and doesn't the gnocchi look amazing? It was fabulous. It took us a good hour to hand roll each piece, but it was so worth it.  The gnocchi are so light and airy, nothing like the store bought at all ~

I cannot share the specific pasta recipe with you, I don't have permission.  I do have a recipe to share, but mine is not far from the school's recipe.  So, I'll share this one.  By the way, hand made pasta is simple to make, but does take time and practice ...

Potato Gnocchi ~


Ingredients
800gr Up-to-date potatoes - about 5 potatoes
200gr flour + more flour for rolling of gnocchi
salt
1 extra large egg

Serves 4 people.

Method:Bake the potatoes in a  425 F. oven until fork tender. As the potatoes come out the oven, halve them and scoop out the flesh and push through a food ricer. Allow to cool a little and then add 1 cup of the flour and salt, work it through, add the egg and then if it needs more flour, add the rest of the flour. Take care not to over-process the dough as your gnocchi will be tough and dense rather than pillow-like.

Divide the dough into "ropes", about 2,5 cm thick. With a floured knife, cut the "ropes" into small gnocchi (1,5cm)and roll over the back of a fork to make the grooves. The grooves are just so that the sauce will cling better to the gnocchi.

Heat a big pot of water on the stove, add some salt and cook the gnocchi in batches, making sure the water always stays at boiling temperature.

Serve with a basic pesto or tomato sauce.

A link to Artepicure School, if you want to check it out. 

http://www.artepicure.com/