Gnocchi alla Sorrentina (available just for Private classes)
Gnocchi alla Sorrentina (available just for Private classes)
Gnocchi alla Sorrentina (available just for Private classes)
Gnocchi alla Sorrentina (available just for Private classes)
Gnocchi alla Sorrentina (available just for Private classes)
Gnocchi alla Sorrentina (available just for Private classes)
Gnocchi alla Sorrentina (available just for Private classes)
Gnocchi alla Sorrentina (available just for Private classes)
Gnocchi alla Sorrentina (available just for Private classes)
Gnocchi alla Sorrentina (available just for Private classes)
Gnocchi alla Sorrentina (available just for Private classes)
Gnocchi alla Sorrentina (available just for Private classes)
Gnocchi alla Sorrentina (available just for Private classes)
Gnocchi alla Sorrentina (available just for Private classes)

Gnocchi alla Sorrentina (available just for Private classes)

$49
$100
Gnocchi alla Sorrentina (available just for Private classes)
Nonna Live

Gnocchi alla Sorrentina (available just for Private classes)

$49.00 $100.00

On the Menu: Gnocchi alla Sorrentina

Gnocchi alla Sorrentina were born in Sorrento, but now they’re famous in all the Neapolitan region. This dish is fragrant with the wonderful tomatoes of the Costiera. They are so savory, delicate, almost sweet. With the melted mozzarella on top they’re a great comfort, delicious food.

Download all the ingredients and utensils you need to make this dish here.

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    Gnocchi alla Sorrentina (available just for Private classes)
    Gnocchi alla Sorrentina (available just for Private classes)
    Gnocchi alla Sorrentina (available just for Private classes)
    Gnocchi alla Sorrentina (available just for Private classes)
    Gnocchi alla Sorrentina (available just for Private classes)
    Gnocchi alla Sorrentina (available just for Private classes)
    Gnocchi alla Sorrentina (available just for Private classes)

    On the Menu: Gnocchi alla Sorrentina

    Gnocchi alla Sorrentina were born in Sorrento, but now they’re famous in all the Neapolitan region. This dish is fragrant with the wonderful tomatoes of the Costiera. They are so savory, delicate, almost sweet. With the melted mozzarella on top they’re a great comfort, delicious food.

    Download all the ingredients and utensils you need to make this dish here.

      Class Description and Details

      In this 1.5-hour experience, you’ll join us in the small town of Palombara Sabina. Nonna will invite you into her home, and we’ll share family traditions, stories, and create a delicious meal together using a recipe passed down through generations. See below for our favorite wine pairing suggestion, should you be so inclined! Every class provides a meal to a child in need. One Class, One Meal.

      Ingredients and Utensils

      Ingredients (for 2 people): 

      • 1  1/2 cups of "00" grade flour, or regular flour 

      • 2 medium potatoes (or 400g of raw potatoes)

      • 1 egg (organic preferred, optional)
      • 1 fresh mozzarella ball

      • 1 small piece of celery 

      • 1/4 of an onion 
      • 1/4 of a carrot

      • 1 medium can (15 Oz) of Passata or canned peeled tomatoes (ideally made from San Marzano tomatoes or by an Italian brand) 

      • Grated Parmigiano Reggiano to taste 

      • Fresh basil 

      • Salt 

      • Extra virgin olive oil 

      • Black pepper 

       

      Utensils List: 

      • 1 large wooden cutting board (or a clean countertop or table) 

      • 1 large cutting knife or a bread knife with a smooth edge 

      • 1 fork, or a potato masher, or a ricer 

      • 1 big pot 

      • 1 medium deep pan 

      • 1 big bowl 

      • 1 strainer 

      • 1 wooden spoon 

      • Oven tray (Nonna uses one small crockpot per person) 

      • Oven

      Pre-Class Prep

      Boil the whole potatoes without peeling them for about 30 minutes. You will know when they are ready when you pierce them with a fork and they are soft. Peel your fourth of an onion and the carrot. Then, cut the onion, carrot and celery into small pieces. You can also blend them in a food processor. We need tiny pieces of our “odori” (vegetables).

      Suggested Wine Pairing

      Greco di tufo would be a great pairing!

      What Happens After You Book Your Class?

      1. Review the shopping list of ingredients listed on this page and make sure to purchase them before the day of your class. 

      2. On the day of your class you'll receive a calendar invitation in your email with a Zoom link, about 50 minutes before the class starts. Make sure to do your pre-class prep before class starts! 

      3. Let's cook! Nonna will guide you through how to make your dish step-by-step and at the end of class you will have a delicious pasta meal together!