Hand-Rolled Gnocchi and Brown Butter

About this class

Gnocchi made correctly is light and pillowy rather than dense, and the technique depends on using the right potato and handling the dough as little as possible. This class teaches you to boil, rice, and work the potatoes into a dough with just enough flour to hold together, then roll and cut the gnocchi before cooking them to order. You serve them with a brown butter and sage sauce that you make in the pan while the gnocchi cook.