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Zoom Cooking School: Learn to Throw a Gnocchi Party!

Zoom Cooking School: Learn to Throw a Gnocchi Party!

Welcome to Home Cooking New York, a professional cooking school, for their signature small, interactive (now virtual) cooking class. This class will be taught on ZOOM by Jennifer Clair, Founder, and Chef-Instructor of Home Cooking New York.

Learn to Throw a Gnocchi Party!

  • Fresh Ricotta Gnocchi
  • Homemade Marinara Sauce
  • Tricolore Salad

Here is the Zoom link everyone will use to join together: https://zoom.us/j/6487501219

Enough food for 4 people, so modify according to your household


  • 2 heads endive
  • 1 large head radicchio
  • 1 bunch arugula or small bag/box baby arugula (or get any kind of lettuce you like, in place of the first three lettuce options)
  • 1 small onion
  • 4 cloves garlic
  • Small bunch fresh basil (optional)
  • 4 ounces Parmigiano-Reggiano, or any Parmesan cheese (1 piece if possible, but pre-grated is fine too)
  • 1 egg
  • 1 pound whole-milk ricotta cheese
  • 1 28-ounce can whole peeled tomatoes


  • Salt and pepper
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • 2 cups all-purpose flour
  • 1 teaspoon dried oregano


  • 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

Fresh Ricotta Gnocchi   - Serves 4

Using ricotta cheese in place of potato makes these gnocchi much easier to work with and always results in tender, light dumplings.

  • 1 large egg
  • 1 pound fresh ricotta cheese
  • 1/4 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
  • 2 teaspoons coarse salt
  • Freshly ground black pepper
  • 1 1/3 cups all-purpose flour, plus more as needed
  1. In a large bowl, whisk together the egg, ricotta, cheese, salt, and pepper until well blended. Sprinkle the flour over the ricotta mixture and, using a wooden spoon, stir until just combined and a soft dough is formed. To finish mixing the dough, use your hands, adding additional flour as needed so the dough is not too sticky. Do not overmix!
  2. Divide the dough into 6 pieces. On a lightly floured surface and using floured hands, gently roll each piece into a long rope about ¾-inch in diameter. Cut each rope into 3/4-inch pieces and roll into small balls using the palms of your hands. Set aside on a parchment lined baking sheet.
  3. To cook, bring a large saucepan of salted water to a boil. Gently add the gnocchi to the boiling water (lowering each batch in with a slotted spoon or bamboo skimmer). When the gnocchi float to the top, about 2 minutes, cook them for 2 minutes longer and then remove with a slotted spoon to a bowl. Enjoy with your favorite sauce!

Classic Marinara Sauce

Makes 4 cups (enough for 6 servings of pasta; great for the freezer if you need to feed less)

  • 1 twenty-eight ounce can whole peeled tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, finely diced
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon dried oregano or 6 fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  1. Crush the tomatoes with your hands into a bowl and set aside, reserving juices, or if you prefer a smoother sauce, puree in the blender.
  2. In a large non-reactive saucepan, heat the oil over medium heat. Add the onion and garlic, and cook until lightly golden, about 8 minutes. Carefully (the oil may sputter) add the tomatoes and their liquid, and the herbs. Bring to a boil, and then reduce heat to low.
  3. Cook until the sauce is thick and chunky, about 25 minutes, stirring occasionally. Remove from heat and swirl in the butter until melted. Season to taste with salt and pepper.  

Tricolore Salad     Serves 4

  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red-wine or sherry vinegar
  • ¼ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 heads endive, cut lengthwise into ½-inch pieces
  • 2 large bunches arugula (stems removed and torn in 1-inch pieces) or 1 giant handful baby arugula
  • 1 head red radicchio, core removed, cut into thin shreds
  • 20 curls Parmigiano-Reggiano cheese, shaved into curls with a potato peeler
  1. In a small bowl, combine the balsamic and red-wine vinegars, olive oil, and season to taste with salt and pepper. Set dressing aside.
  2. In a large serving bowl, combine the endive, arugula, and radicchio. Drizzle with the dressing, a pinch of salt, and a few grindings of black pepper. Toss to coat and top with long curls of Parmesan cheese. Serve. 



Thursday, August 13, 2020
5:00pm - 6:30pm
Hoboken Public Library

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Hoboken Library