Gnocchi directions

We start peeling off the skin of the potato. Pass through a potato ricer or masher or press with a fork while still warm - try not to overwork the potato, keeping it as light as possible.

Add the flour and the egg yolks, season with salt and pepper and nutmeg. Gently mix with the fingers, and then combine into a dough. Roll into sausage shapes around 1 inch/2 cm thick. Cut into 1 inch/2 cm short pillowshaped gnocchi and store on greaseproof (or parchment) paper in the fridge until ready to cook.

Cheese Sauce directions

Heat the butter and melt in the saucepan. Add the flour and cook for 3 minutes until it is a light brown color. Add the milk and keep heating. Boil 2-3 minutes after the mixture reaches the boiling point on low heat. Add the cheeses and keep mixing rapidly. Remove from the heat and keep mixing until cheeses are melted and the sauce is smooth.

Final directions

Put the gnocchi in the pot with salted boiling water; cook until they float. Remove with the spider and put into the sauté pan, where you toast the gnocchi with the sauce. If the sauce is too thick, add some milk or cooking water. Serve on a plate with fresh black pepper. Would you like to add a little truffle oil? That will be the perfect final touch!

Tools:

• Large cutting board or flat working table
• Microplane grater
• Potato masher/ricer or large fork
• Small trays, bowls, or plates to hold food 
• Knife
• Large pot of boiling salted water to be ready during the class
• Skimmer or large slotted spoon (spider)
• Cheese grater
• Small/medium saucepan
• Mixing spoon
• Sauté pan (9 in./30 cm)
• TIPS: Please ensure to have a very large chopping board to mix the gnocchi dough or free from any unnecessary item from the preparation table on your kitchen.