Milk Street Digital Class: Gnocchi by Feel with Viola Buitoni

About this Pre-Recorded Class:

What’s on the Menu: 
Classic Potato Gnocchi
Swiss Chard & Ricotta Gnocchi

When Viola Buitoni makes pasta, she’s not squinting at a cookbook or refreshing a blog. She’s making it with the confidence that comes from making it hundreds of times and the intuition that’s embedded in handed-down recipes. Get a dose of her confidence and intuition at this pre-recorded cooking workshop. She’s making gnocchi, which just may be the most error-prone of the hand-shaped pasta varieties. Tender and airy when done right but a gloopy mess when done wrong, gnocchi benefit dramatically from an expert’s insights about ingredients, tools and technique. We start with a fundamental potato gnocchi recipe, a surprisingly summer-friendly dish when you’re smart about how you prep your potatoes and how you time your cooking. Viola insists that you pay attention to the texture and temperature of the dough so that you can start to develop your own feel for perfect texture. Then, we make a second variation that enriches the potato base with ricotta and lightens it with Swiss chard. These seasonal gnocchi are so good that they are best paired with a simple butter sauce, a gentle shave of good Parmesan and a glass of refreshing white wine.