Gnocchi
This traditional cooking course dedicated to gnocchi features two versions of classic potato gnocchi, a Roman-style gnocchi made with semolina, and a Tuscan-style gnocchi made with spinach and ricotta.
Executive Chef of Razdora (Milan, Italy)
Learn to make homemade gnocchi dough, simple in appearance, yet rich in tradition
With the expert guidance of Chef Matteo Monti, a master of traditional Italian cuisine, you’ll learn how to make potato gnocchi using two distinct techniques—one with hot dough, the other with cold. Each method results in a unique texture and character, tailored to the type of cooking and the final dish.
You’ll also discover two surprising versions of the classics: Gnocchi alla Romana, made from semolina polenta and baked to golden perfection, and soft, pillowy Tuscan Gnudi, made with ricotta and spinach.
At the end of this online course you will be able to:.
- Make different types of gnocchi using both hot and cold dough techniques
- Adapt the dough to various cooking methods—boiling, baking, or a combination of both
- Shape gnocchi confidently by hand or with a traditional gnocchi board
- Prepare classic sauces and baked toppings that enhance each variety
- Understand the reasoning behind every recipe so you can create your own versions
- Add new textures to your repertoire, from the softness of gnudi to the heartiness of semolina gnocchi
- Impress your guests with dishes full of flavor, skill, and true Italian authenticity
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Course Syllabus
Course Content
Chapter 2 - Potato gnocchi with Bolognese ragù
Chapter 3 - Potato gnocchi alla Sorrentina
Chapter 4 - Gnocchi alla romana
Chapter 5 - Tuscan gnudi with ricotta and spinach
Master traditional Italian gnocchi in four irresistible styles
What you'll learn
Guided by Chef Matteo Monti, you’ll learn smart techniques, pro tips, and time-honored secrets to create gnocchi with a variety of textures and flavors—each shaped by the dough and the way it’s cooked.
Potato Gnocchi with Bolognese Ragù: Learn how to make gnocchi with hot dough, perfect for pairing with a rich, hearty sauce like classic Bolognese ragù. Matteo Monti shows you how to cook the potatoes so they lose just the right amount of moisture, shape the gnocchi properly, and make a traditional mixed meat sauce in true Emilian style.
Potato Gnocchi alla Sorrentina: This version uses a cold dough, which is firmer and ideal for holding up to double cooking: first boiled, then baked with tomato sauce, fresh basil, melted mozzarella, and Parmigiano Reggiano. A warm, comforting Neapolitan dish full of flavor.
Gnocchi alla Romana: Discover a completely different take on gnocchi. Made with cooked semolina, these gnocchi are cut into discs and baked until golden. This comforting Roman recipe is enriched with butter, breadcrumbs, and Parmesan, delivering a crispy topping and irresistible flavor.
Tuscan Gnudi with Ricotta and Spinach: A classic from Tuscany. Made with ricotta and spinach, gnudi are a soft, delicate, and flavorful alternative to potato gnocchi. You’ll learn how to adjust the texture depending on the ricotta you use and your preferences, striking the perfect balance between lightness and taste.
In addition to the recipes, you will also learn a variety of techniques that will be useful on many occasions.
The techniques you will learn are:
- Baking on a bed of salt
- Cooking potatoes en robe des champs (with skins on)
- Cooking semolina
- Cooking gnocchi al dente
- Deglazing and protein caramelization
- Peeling while hot
- Avoiding gluten development in gnocchi
- Blanching leafy greens
- Braising
- Applying the gratin technique
- Shaping quenelles
Course recipes
In this course you will learn
Meet your Instructor
Executive Chef of Razdora (Milan, Italy)
After 25 years working in Michelin-starred kitchens across Europe, Matteo Monti returned to Italy to fully embrace tradition with Razdora Milano.
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Every course includes a downloadable recipe book
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