​Cravath Virtual Cooking Class​

We are so excited you will be joining us in this virtual cooking class on January 21 from 6 to 7 pm!

ADVANCE PREP

• Read through the recipe
• Set out equipment
• Set out ingredients
  
• Set up your tablet, phone, or laptop in a comfortable place in the kitchen​

​We like this type of flexible gooseneck stand​ which can be found for $20 or less on amazon​ - it comes in black or white, can accommodate most tablets and smartphones (check your size), can be rotated and positioned anywhere and importantly does not take up any counter space other than the area for the clamp, so you can cook comfortably. ​ Out of stock? Here is an identical alternative​ (we have one of each, and they are the same, just get the least expensive one of that day!)

In Italy (actually, all over Europe), cooks use scales to weigh food; they don't rely on volume measurements, and they're right. Weight is a consistent measurement, whereas volume is inherently error-prone. In other words, my 1/4 cup of flour may be more or less packed than your 1/4 cup of flour, and your pizza dough may turn out too wet or dry as a result. But if I weighed my flour, and you did too, we would be sure of a consistent measurement. I use an electronic scale, and the two below are our favorites. From left to right: The Tenergy​ High Precision Scale goes to 11 lbs and the Oxo​ 5-Lb Scale boasts a handy pull out display.​

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​serves 4

1. ​​Make the gnocchi: In a large bowl, stir together all the ingredients until a soft dough forms; the mixture should hold together when rolled in your hands.
2. If the dough is sticky, add a bit more flour. (Test the gnocchi by dropping a few in boiling water before shaping all the dough; add more flour if the gnocchi are too wet, but be careful: the more flour you add, the heavier the gnocchi will be).
   

3. Roll into 1-inch wide logs, cut each log into 1-inch pieces, and toss with flour. Arrange in a single layer on a flour-dusted baking sheet. This can be done up to 24 hours ahead and refrigerated until needed.

​4. To boil: Bring 2 quarts of water to a boil. Drop in the gnocchi and the salt. Cook over medium heat until they float to the surface, about 1 minute; remove to a wide serving platter using a slotted spoon.

5. Meanwhile, make the sauce: Warm the olive oil with the sage and caraway seeds I(if using) over medium-high heat in a small skillet. Season with salt and pepper. Whisk in ½ cup of the gnocchi cooking water and warm for a minute to blend well.

6. Pour the sage oil over the gnocchi. Add the Pecorino​. Toss gently with a rubber spatula to avoid breaking the gnocchi (they will be very delicate). Serve hot.

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Join us for a virtual cooking class from the comfort of your kitchen! You can cook alone or with friends or family.​

Micol and Dino will be your hosts. Together we'll cook an authentic Italian menu, perfecting essential techniques, learning to make fresh pasta, gnocchi, and other Italian classics before enjoying a fabulous meal.

See our full class calendar here https://www.rusticocooking.com/cookingclasses.htm​

Watch a 2 minute video of a recent virtual cooking class in action

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