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[Jennifer Anderson]

Hey Sussan!

I found the course really useful as a base for expanding the gnocchi options on a restaurant menu, especially if you want to go beyond the classic potato version.

What I liked is that it shows different doughs and cooking methods, including potato gnocchi, gnocchi alla Romana, and gnudi, so you start to understand which preparation works better depending on the texture and final result you want.

Once you understand the technique, it becomes much easier to adapt the dishes with different sauces, vegetables, cheeses, or seasonal ingredients and create your own versions.

[Paul Miller]

I’d use the course to expand the menu beyond classic potato gnocchi. Once you understand the different doughs and cooking methods, it’s easier to adapt them with seasonal ingredients, sauces, gnudi or gnocchi alla Romana and create your own versions.