Your professional chef based in Umbria
One day cooking classes
4 hours of fun and learning in Lorenzo's restaurant. You will enjoy these Umbrian recipes that you will then be able to show off to your friends. You will take breaks during the lesson, tasting local products and sipping delicious wines!
A morning at the market
Lorenzo will guide you through Orvieto farmers' market. Lorenzo will share his knowledge and give you several useful tips!
Exploring local produce
Spend the day with Lorenzo, visiting local cheese, extra virgin olive oil and wine producers. The behind-the-scenes experience will make you appreciate even more these Italian masterpieces. More information
Lorenzo Polegri recipe
It seems that in ancient times these potato gnocchi were served with butter and lots of grated cheese. In the central regions of Italy, potato gnocchi are served with stewed meat sauce, or with tomato sauce, basil and Parmesan cheese, but they can also be served with a sauce made with guanciale (bacon) and tomatoes and in this case pecorino (Romano) cheese is used. It seems gnocchi have been invented by the "Longobardi", and they called them "knohha" ( read gnokka) using fresh cheese instead of potatoes, still in America waiting for our Colombo….You can try to make that Gnocchi simply substituting potatoes with sieved ricotta, and you will see and taste the particular softness.
Wash and then boil the potatoes in salted water until they are soft. Peel the potatoes and pass them through a potato ricer onto a floured board. Add two egg yolks and 300 gr. white flour. Mix well until the dough is very smooth. Add more flour, if necessary. Make several small, elongated rolls of dough the size of your fingers. Cut 2 cm pieces of dough and leave them on the floured board. If you wish you can roll those dumplings on a fork to create some ridges, pretty to see and useful to catch more sauce… Half an hour before mealtime, put a large pot full of salted water on to boil. When the water has come to a full boil, add the gnocchi in several batches and boil for two minutes. Remove them with a slotted spoon as they come to the surface and serve them in one of the ways indicated below. Serve immediately.
Ingredients for 8:
1 kg yellow potatoes
400 gr. (about 3 c) white flour
1 TBS Salt
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