Gnocchi & Sausage Ragu
Saturday, February 19th
11:00 AM - 12:30 PM Pacific Time
Join Gloria in her kitchen in the heart of Florence and learn the ultimate Italian comfort food: potato gnocchi in sausage ragu sauce! This is a great class for learning home cooking techniques, and good for the whole family.
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before class: Boil your potatoes - whole and with skin on - until a fork can pierce through easily, (roughly 15-20 mins before class) and keep them warm for class.
Gnocchi & Sausage Ragu
Serves 2-3
Gnocchi
500 grams (1.1 lb) white, floury potatoes (about 4 small to medium-sized) - russet potatoes recommended - cooked and still warm; see instructions above
All-purpose flour, exact amount depends on how many potatoes used and potato type. Gloria will demonstrate in class how much flour to use and the proper consistency.
Salt to taste
Sausage Ragu
1/2 lb no-spice pork sausages, or ground pork
1 medium-size red onion
14-oz can crushed tomatoes
Extra virgin olive oil
Salt and pepper to taste
Optional: grated parmesan cheese for topping
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.
1 large pot with lid
1 large sauté pan with lid
Potato ricer (recommended) or potato masher
Mixing bowls
Cutting board + sharp knife
Strainer or slotted spoon
General Steps
Cook potatoes for gnocchi.
Make ragu sauce.
Form gnocchi and cook.
Assemble dish and enjoy!