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Gnocchi al pomodoro

Vegetarian, Vegetables and Fruits, Risotto, Pasta and Rice

Comfort food at its best!

Note

There is a tomato sauce that will always work whatever the pasta shape.

Ingredients

Recipe for 4

Gnocchi

200 Gr
Flour
220 Gr
Ricotta
3 Unit(s)
Eggs yolk
20 Gr
Grated parmesan
1 Pinch(es)
Salt

Tomato sauce

1 Unit(s)
Can of crushed plum tomatoes (28 oz)
4 Sprig(s)
Basil
3 Clove(s)
Garlic
1 Pinch(es)
Red hot chili

Last touch

4 Dash(es)
Olive oil
12 Chips
Parmesan

Preparation time: 60.00 min

  • Prep

    Tear off the basil leaves, leave the tips of the stems for the last touch.

    Finely chop the garlic, grate the parmesan.

    Roughly crush the tomatoes by hand or a potato masher.

  • Gnocchi

    In a bowl, mix the ricotta, the egg yolks, the grated parmesan and the salt. Add the flour and stir with a spoon until you get a rough dough.

    Transfer onto the table and knead with your hands for 5 min.

    Wrap th dough in cling film and leave to rest for 30 minutes.

    Cut off a piece of dough and roll it with your hand to get a 1 cm diameter sausage shape.

    Flour your knife and cut little bits of dough of about 0.5cm lenght.

    Mix the gnocchi with a little bit of flour so they don't stick together.

  • Tomato sauce

    In a little olive oil, on a medium heat, sweat the garlic, you want it lightly golden, if desired add now some chilli flakes.

    Pour in the crushed tomatoes and add the basil leaves.

    Season with salt and pepper, leave to simmer on a low heat to reduce.

  • Cooking the gnocchi

    Bring a large pot of salted water to a boil and toss in the gnocchi.

    They'll tell you where they're cooked as they will float at the surface.

    With a skimmer, move the gnocchi into the tomato sauce.

    Give them a good 2 minutes in the sauce to coat them all and thicken the sauce.

  • Last touch

    Serve in a shallow plate a good portion of gnocchi, place some leftover basil leaves here and there and finish with a drizzle of olive oil and some parmesan shaving.

Official partners

There is a tomato sauce that will always work whatever the pasta shape.

Class with similar recipe

Monday, August 9th18:00 to 21:00
Old Montreal
90$ / pers.
AUTHENTICITY OF HOMEMADE

AUTHENTICITY OF HOMEMADE

Mamma Mia : Traditional Home-made fresh Pasta like in Italy

  • Gnocchi al Pomodoro
  • Tagliolini al nero di seppia
  • Tortellini al brodo
More information
10 / 10

90$ / pers.
0 places disponibles
Wednesday, September 8th18:00 to 21:00
Time Out Market
90$ / pers.
AUTHENTICITY OF HOMEMADE

AUTHENTICITY OF HOMEMADE

Mamma Mia : Traditional Home-made fresh Pasta like in Italy

  • Gnocchi al Pomodoro
  • Tagliolini al nero di seppia
  • Tortellini al brodo
More information
4 / 12

90$ / pers.
8 places disponibles

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