Gnocchi Primer

In Italy, there’s a common saying that declares gnocchi as a standard Thursday dish: "Giovedì, gnocchi". Fifty-two Thursdays in a year and roughly 60 million inhabitants make for a boatload of gnocchi, mostly kneaded with the tried and true technique of eyeballing. Join Chef Viola as she guides you through the sensorial decoding of what eyeballing actually means when it comes to gnocchi. You'll go home with the confidence to put together an unforgettable bowl of gnocchi so pillowy that they can be chewed with the tongue. Additionally, learn another kind of gnocchi, this one made with semolina and milk, for the comfort and joy of generations of Roman children.

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Gnocchi di patate al pomodoro—Potato gnocchi with tomato sauce

Gnocchi alla romana—Cheesy semolina baked gnocchi

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Photo Credit: Viola Buitoni