When I decided to take a gnocchi-making lesson on Zoom, I wondered what my nonna would think. Would she be proud of my newfound interest in cooking? Curious about how others make her go-to special-occasion dish? Or betrayed that despite her many offers to teach me, I would now be learning to make the pillowy good stuff from a total stranger.
The 70-minute class is hosted by Katrina Pizzini. She’s been teaching northern-Italian cooking at Pizzini Wines for a decade. The family-owned winery (temporarily closed) in Victoria’s King Valley wine region specialises in Italian varietals. It also has an on-site cooking school called A Tavola, which is Pizzini’s domain.
Her gnocchi-making Zoom class costs $165 and comes with an ingredient pack (delivered before the class) with everything you need to make potato gnocchi and two pasta sauces (napoli, and burnt butter and sage) from scratch. The pack also includes recipe cards and special equipment such as a potato ricer and a gnocchi board.
During the class, Pizzini tells us to boil the potatoes skin-on, only half submerged in water (so they don’t absorb excess moisture). She peels them once they’re slightly cooled and covers them with a tea towel to absorb the steam.
“It’s all about trying to keep the potato as dry as we possibly can so the amount of flour is kept to a minimum,” she says. I told my nonna that hack and she was impressed (she said she’s willing to test it out).
The pack also includes two bottles of Pizzini Wines – an arneis (a white varietal) and a sangiovese – to match with your creations or sip while you work.
The ingredient packs ship Australia-wide.