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Homemade Potato Gnocchi - Recipe of the Day

Potato Gnocchi - Recipe

How To Make Homemade Potato Gnocchi (Step-by-Step)

Chef Isa presents how to make potato gnocchi

The original and traditional gnocchi (pronounced NYOH-kee), is always totally homemade, by hand, and served with a easy but tasty tomato sauce. The meaning of "gnocchi" is little dumplings. Like many of the best recipes for classic dishes, Mama Isa's gnocchi recipe came from her Italian nonna Grandma Elisa! Nonna's Isa taught her how to make the perfect "gnocchi di patate".
Gnocchi dough contains in its simplest form just 1 kilo of very starchy potatoes (in Italy we call the best potatoes for gnocchi "patate da gnocchi", in USA you could use Jukon Gold or Idaho or other Russet baking potatoes), 00 flour (farina di grano tenero 00, soft as talcum powder and the best brand is MULINO SPADONI GRAN MUGNAIO Farino di Grano Tenero 00 per pasta),  egg, and salt. That's all.
Gnocchi di Patate
Potato Gnocchi
Exactly how much flour 00 to use is where judgment comes into play. It all depends on the water content of the potatoes, which varies very very significantly!!! Make a great potato loaf can take a person years to master! 

Serves 6
Preparation time: 1 hour
Cooking time: about 15 minutes

INGREDIENTS
servings 6 people
1 kg very starchy potatoes
200-250 g Wheat Flour 00 (the best flour is Molino Spadoni Gran Mugnaio tipo 00 for fresh pasta), extra flour for kneading and rolling
1 organic egg
1/2 teaspoon of fine sea salt
semolina flour, for dusting the board at the end

PREPARATION
Gnocchi dough is made by combining boiled potato, wheat flour 00 for absorbing moisture and providing gluten (and gluten is so important), and 1 egg per kilo of potato to add richness and help bind the gnocchi dough together.  Please remmber don't knead the dough a lot, because it means having to add more wheat flour 00 (so at the end the gnocchi are not fluffy and tender, but heavy and chewy).
Boil the potatoes in salted water, but don't peel them. When the potatoes are tender, drain.
Holding the potatoes in a tea towel, peel off the skins.  Rice the potatoes with a potato ricer (in Italy we have a special tool, "passapatate"). Let them cool in a bowl.
Gradually add the egg and flour and season with salt. Combine the dough with your hands.

Gnocchi di Patate
Potato Ricer
Working quickly the potato dough, distribute the potato dough evenly across your work wooden surface, then drizzle with just a litte more flour 00.
Gnocchi di Patate
Potato Gnocchi

Gnocchi di Patate
Potato Gnocchi

Cooking Classes in Italy - Potato Gnocchi
Potato Gnocchi Cooking Class

Gnocchi di Patate
Potato Gnocchi
The gnocchi dough should be elastic, but not gummy! Make a big potato roll dough as dense as possible using your hands. Working with one section at a time, roll the gnocchi dough into a log about 2-3 cm thick.

It is hard to control the gnocchi dough when rolled in a medium thin cigar. Keep in mind that you need to work through the rolling process fast, fast, fast. Use your pasta spatula cutter to divide it into 2-cm-long pieces. And there's your gnocchi.
Gnocchi di Patate
Potato Gnocchi
Many famous chefs like to shape their potato gnocchi dumplings using a fork or a sort of gnocchi wooden board, but the traditional way to shape the potato gnocchi in Veneto region, Italy (where the gnocchi was born!) is using a Parmigiano grater (see the pics). Chef Isa loves to make the gnocchi in this way.
The proper texture of a gnocchi is to roll every gnocchi on the back of a hand parmigiano grater sprinkled with flour 00 and indent it a little with your thumb: this way is hard and difficult, but funny.
So pinch each piece into a concave gnocchi shape, pressing it against the back of the grater to make grooves on the opposite sides. The perfect gnocco seems a nice shell.
And the gnocchi will be better, not only for the presentation but for the sauce!

Potato Gnocchi - Recipe of the Day
Potato Gnocchi

Gnocchi di Patate
Potato Gnocchi




Potato Gnocchi at Mama Isa's Cooking Classes in Italy near Venice
Potatoes Gnocchi with the Chef Mama Isa

Potato Gnocchi at Mama Isa's Cooking Classes in Italy near Venice
Potato Gnocchi at Mama Isa's Cooking Classes in Italy near Venice


Place the gnocchi onto a tray or onto a wooden board floured with semolina flour, leaving a space between each piece to prevent them from sticking together.
Handmade Potatoes Gnocchi with the Chef Mama Isa
Potato Gnocchi at Mama Isa's Cooking Classes in Italy near Venice

Bring a small saucepan  of salted water to boil (salted like the sea water).  Place over a high heat, put on the lid, and bring to the boil. "Il momento della verità" (=the moment of truth) arrives when you boil your gnocchi!
Drop the gnocchi into the boiling water - they should float up to the surface in about 1-2 minutes, hold their shape without breaking.
Transfer it to a colander.

Potato Gnocchi at Mama Isa's Cooking Classes in Italy near Venice
Potatoes Gnocchi with the Chef Mama Isa

Potato Gnocchi from scratch
Potato Gnocchi at Mama Isa's Cooking Classes in Italy near Venice

Potato Gnocchi homemade with the Chef Mama Isa
Potato Gnocchi at Mama Isa's Cooking Classes in Italy near Venice

Be prepared that your gnocchi may not come out "perfetto" (=perfect) the first time. In fact, they probably won't. Keep trying. Homemade Potato Gnocchi take patience, but they're worth it! If the gnocchi fall apart or appear to be fraying at the edges, it can mean one of 2 things: you let gnocchi cook for too long or you didn't combine the potato and flour 00 into true gnocchi dough!!!
Now stir the gnocchi into a warm sauce of your choice.    
Potato Gnocchi - Recipe of the Day
Gnocchi di Patate al Ragù - Potato Gnocchi with Bolognese sauce
 
Potato Gnocchi at Mama Isa's Cooking School
Potato Gnocchi at Mama Isa's Cooking Classes in Italy near Venice
Be prepared that your gnocchi may not come out "perfetto" (=perfect) the first time!!! In fact, they probably won't. Keep trying. Homemade Potato Gnocchi take patience, but they're worth it!



And if you learn how to make delicious gnocchi, take a cooking class in Italy with chef Isa!

https://isacookinpadua.altervista.org/ or become Mama Isa's fan https://www.facebook.com/MamaIsasCookingSchool
Copyright 2019 | Author: Chef Mama Isa

Puccini Cocktail - A "Must Try" Cocktail

Puccini Cocktail


A "Must Try" Cocktail

Named after the composer of Madame Butterfly (Giacomo Puccini, the famous Italian opera composer),   this cocktail - made with Mandarine juice and DOCG Prosecco - is popular in Northern Italy, in particular in Venice.
Here is served in extra elegant Murano glass pair of flutes, decorated with pure gold leaf threads (entirely hand-crafted, customized with initials, sp these artworks are truly unique and exclusive pieces!!!)

INGREDIENTS
5 cl mandarine juice, freshly squeezed
10 cl DOCG Prosecco

DIRECTIONS
Squeeze fresh mandarine and pass its juice through a sieve.
Pour it into a flûte.
Just before serving add Prosecco.
Then stir a little.
Your cocktail is now done, enjoy, salute.

Cocktail Puccini
Puccini Cocktail


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BRESAOLA E PARMIGIANO - a simple recipe

BRESAOLA E PARMIGIANO

♡ This simple recipe can be used for any meal whether that's antipasto or main course with a salad ♡ Different colours can evoke different moods and emotions. Love this red, black, white, and yellow combo!
Recipe of the Day - bresaola and parmesan
Bresaola and Parmigiano Reggiano Cheese - a delicious antipasto


BRESAOLA When I first came to the Valtellina valley (many years ago), I tasted a great Bresaola. Valtellina is a valley in the Lombardy region of northern Italy, bordering Switzerland, so famous for one of Italy's most famous cured meats: Bresaola. Bresaola is obtained from fine beef leg cuts (top sirloin coulotte, silverside and eye of round); cured lean meat, bright red, with a delicate fragrance and a unique flavor, slightly salty, aged and preserved in the dry and favorable climate of Valtellina. PARMIGIANO REGGIANO is such a basic ingredient in Italian cuisine. Parmigiano Reggiano cheese is made in and around Parma, Modena, and Reggio Emilia in big wheels. Each wheel is imprinted with two numbers, one representing the place it was made, the other its date. The cheese is made in the winter, and at the end of July it is considered one year old. I like Parmigiano aged at least two years. It is very good to eat, but it’s no substitute for Parmigiano Reggiamo in cooking. Good Parmigiano Reggiano is very delicate, and you must handle it with care. When a piece is cut off the big wheel, you should immediately wrap the part that isn’t being used— air makes it deteriorate very rapidly. So when you buy a chunk of Parmigiano, wrap it very well in special fridge cheese paper (in Italy we have a very good brand CUKI carta-frigo. The Fridge Cheese Paper allows you to store and protect your cheese, for longer in the fridge. Thanks to its particular structure made of pure cellulose paper, it leaves food to "breathe", keeping its freshness longer) and keep it in the refrigerator. Never buy Parmigiano reggiano cheese already grated; the grated Parmigiano you buy tastes awful — state and dried out. Grate or shave the cheese not more than an hour before you use it! INGREDIENTS (serves 6) 6 tablespoons shaved Parmigiano-Reggiano cheese, two years aged 250 g Bresaola, thinly sliced 1/4 organic lemon 6 tbsp extra virgin olive oil salt to taste black pepper, freshly ground HOW TO MAKE IT First, combine the juice of 1/4 organic lemon with the extra virgin olive oil. Lay the slices of Bresaola on a large dish, spreading the lemon-evoo mixture on the meat. Add a pinch of salt and pour the shavings of Parmigiano Reggiano on the bresaola. Complete the dish spreading a dash of black pepper coarsely grounded over the bresaola salad. Serve immediately. WINE NOTES Italian: DOC COLLI EUGANEI ROSSO CA' LUSTRA- (grape varietes: Merlot, Carménère, Cabernet Sauvignon; Alcohol 13,5 % vol.; Service and pairing Uncork a little bit before, and serve at 16-18 °C. Great between the 3rd and 5th years of age.

Cooking Classes in Italy


Cooking Classes in Italy

Mama Isa's Cooking School in Italy offers a large variety of hands on cooking classes (1 day courses, weekend cookery breaks, one week courses, taught in English).

Rated by The New York Times as a top cooking school in Italy

Over 25 cooking courses:
- Pasta Making Class (1 day or more days: learn the traditional art of pastamaking with a rolling pin, a wooden board and a sharp knife) see the page https://isacookinpadua.altervista.org/pasta-making.html ;
- Beginners Cookery Weekend (2 days: the first step to becoming a skilled Italian cook);
- Breadmaking Class in Italy (1 day or more days: learn the art of traditional breadmaking and make classic, traditional and Italian breads);
- Pizzamaking Class (1 day or more days: learn the art of Pizza making and make the real and authentic Italian Pizza) see the page https://isacookinpadua.altervista.org/pizza-making.html
- One Day Cooking Class (half or full day: whether you're a traveler in Italy or new to Italian food or in need of some new ideas, our one-day, in-depth cookery course will show you the best ways to prepare, cook and serve a special Italian meal);
- Cookery Week (6 Day with accomodation included: our six day Cookery Course is ideal for those with little cooking experience wishing to learn the essentials of Italian Cooking and become a confident Italian cook);
- 6 day cooking courses  (3 Day with accomodation included 3 nights: our three day Cookery Course is ideal for those with little cooking experience wishing to learn the essentials of Italian Cooking and become a confident Italian cook);
- 6 day cooking courses  (7 Day with accomodation included 5 nights: our six day Cookery Course is ideal for those with little cooking experience wishing to learn the essentials of Italian Cooking and become a confident Italian cook);
- Romantic Cooking Class (1 Day: Ideal for Newlyweds or Couples during your honeymoon in Venice Italy, 4 hours plus a romantic meal for couples);
- Risotto Class (1 Day or more: learn to cook authentic risotto with Italian passion);
- Tiramisu Class (1 Day: learn the traditional and authentic Tiramisu, where the tiramisu was born... in Venice);
- Italian Sauces Cooking Class (1 Day or more: learn some of the most famous Italian sauces: Besciamella, Ragu Bolognese Sauce, Carbonara Sauce, Amatriciana Sauce, Arrabbiata Sauce, Pesto Sauce....);
- other cooking classes designed on your demand! More info about our Programs here: https://isacookinpadua.altervista.org/cooking-classes.html

Menu will be adapted to your tastes.

Book a Cooking Class now
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Cookery Courses in Italy
Cooking Classes in Italy

Cookery courses in Italy
Cooking Classes in Italy
Tiramisu class
Cooking Classes in Italy - Learn the art of Tiramisu making
Pizza Class in Italy
Learn how to make pizza from scratch - take a cooking class in Italy

Cookery Courses in Italy
Cooking Classes in Italy


Cooking Classes in Italy

Cooking Classes in Italy

Cooking Classes in Italy

Cooking Classes in Italy





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A Week Cooking Course in Northern Italy with Mama Isa near Venice Padova

Week Cookery Course in Italy, in Venice area with Mama Isa.  

Spend a week taking a six day Cooking Course in Italy


Are you planning a culinary journey in Northern Italy? Do you like the food tourism or culinary tourism?
One of the best things to do in Italy is to take a week cooking course and to learn how to cook an Italian Chef (accomodation included in one of our lovely apartments).

Mama Isa - your cooking class instructor - will offer you a very interesting hands-on cooking experience.


A Week Cooking Course Includes:

- Six Hands-On Cooking Classes, every day 4-5 hours. Taught in English
- Professional Cooking Class Insructor
- A meal every day with the fruit of the cooking class
- Wines and other beverages
- Recipes
- Wine Tastings & Cheese Tastings
- Accomodation: 5 nights (upon request 6 nights)
- Food Market Tour at Padova Markets (The Food Markets are the oldest food markets in the world 1218-2018! 800 years old)

Week Cooking Course in Italy



Visit Mama Isa's webpage about 6 Day Cooking Classes in Italy near Venice:
https://isacookinpadua.altervista.org/six-day-cooking-classes.html


Week Cooking Course in Italy

A special culinary vacation with Mama Isa near Venice in Italy.

https://isacookinpadua.altervista.org/ or become Mama Isa's fan http://www.facebook.com/cookingclassesvenice