One of the foods I would like to make at home is gnocchi.
gnocchi: (in Italian cooking) small dumplings made from potato, semolina, or flour, usually served with a sauce
But I wouldn’t be a writer if there wasn’t a story behind this choice.
In April I had the opportunity to visit Rome, Italy. The trip was planned months in advance. I did not know that our stay in the Eternal City would coincide with the funeral of Pope Francis.
I booked an excursion on Saturday, April 26, which was the same day as the funeral. It was a tour of Vatican City. During the check-in process at Rome Cavalieri, A Waldorf Astoria Hotel, we were informed that the tour had been canceled. Other plans were being made for guests who booked the tour. I was disappointed. Still, I was glad that the event company that coordinated all the excursions was on top of finding substitute activities.
I have always wanted to take a cooking class in another country. I was excited to find out about the activities being offered. One of them was a cooking class hosted by chefs from Rome Cavalieri.
My husband and I arrived early, and our table was prepped with the ingredients we needed:
- Mashed potatoes
- Flour
- Eggs
- Salt
Aprons, toques, and gloves were available for each participant. The chefs conducting the class were there to help us get set up before everything started.
The ingredients for gnocchi are simple, but making it is a lesson in patience. To start, we were instructed to sprinkle flour on the cutting board. We learned that sprinkling flour on the cutting board was an art. Sprinkle too much and the potatoes would turn out tough. Not enough flour resulted in a sticky mess. Best practice was to add a little flour, knead the dough, and then decide if more was needed. It is a recipe that requires care and attention.
With guidance from both chefs, the dough on our cutting board came out at just the right consistency. We did not have to use the eggs, which are a binder that creates a slightly firmer dough. The next step was cutting the dough into pieces and rolling and shaping it into ropes.
Each rope was then cut into 3/4 inch pieces:
The cooktop was prepared with a pot of water to boil the gnocchi. A pot of red sauce was also ready. Basil and Parmesan cheese were optional toppings to add to the dish.
We were invited to the front of the room to cook our gnocchi. Before I placed the prepared dough into the boiling water, the small pieces on my cutting board were given a final inspection by Kevin, one the chefs helping us that day. He separated the pieces of dough that were stuck together so that each piece would cook properly. Even at this stage, the right outcome depended on the attention given to the dish.
It took less than 5 minutes in the boiling water for the gnocchi to reach the right consistency. I added the pasta sauce. Then, I topped our creation with a few spoonfuls of Parmesan. I added a basil leaf for color. It smelled great and I was ready to taste my first try at an Italian favorite.
When I make gnocchi again, I want to make it using different sauces. I wouldn’t mind adding vegetables, either. I now understand the time and care it takes to prepare this dish. Reflecting on this experience makes me happy that my plans changed.
LETS TALK!
- Have you been to a cooking class in another country?
- What dish did you make?
- What did you enjoy most about the experience?
2 thoughts on “Homemade Gnocchi: A Culinary Journey in Rome”
This sounds like so much fun, Alecia! We love learning to cook new dishes – learning how to make gnocchi in Rome must have been just awesome! (Also: you guys look fantastic on those pics!)
Thank you for the compliment, Manuel & Roberto! I learned a lot about gnocchi and when I have the chance make it at home, I know that it will require time and patience. It was a great experience in the Eternal City.