Handmade Gnocchi

HOME COOKING NEW YORK

INGREDIENTS​

• 2 heads endive
• 1 small head radicchio
• 1 bunch arugula or small bag/box baby arugula (or get any kind of lettuce you can find)
• 1 yellow onion
• 4 cloves garlic
• 4 ounces Parmigiano-Reggiano, or any Parmesan cheese (1 piece if possible with rind attached - pre-grated is fine too)
• 1 large egg
• 1 pound whole-milk ricotta cheese
• 1 can whole peeled tomatoes (28 oz.)
• Salt and pepper
• 1/3 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar or red wine vinegar
• 2 cups all-purpose flour
• 1 teaspoon dried oregano
• Small bunch fresh basil (optional)

EQUIPMENT

• Cutting board + knife
• 1 large pot, ¾ filled with water (for boiling gnocchi)
• 1 large heavy saucepan, for making marinara
• 2 large mixing bowls 
• Slotted spoon
• Vegetable peeler

ABOUT

---

Home Cooking New York (HCNY) is New York City's friendliest cooking school with over 60 different cooking classes to appeal to home cooks looking to up their culinary game and enjoy their time in the kitchen. HCNY founder Jennifer Clair was a Food Editor at Martha Stewart Living before deciding to teach private cooking classes in home kitchens and opening a brick-and-mortar cooking school with 5 outstanding chef-instructors. Classes cover the basics (How to Cook Fish, How to Cook Chicken, Knife Skills), more cuisine-specific classes (Introduction to Korean/ Thai/ Indian/ Spanish/ Middle Eastern) and culinary workshops (Fresh Pasta, Cheesemaking, Vietnamese Pho, Chinese Dumplings).