Cooking classes in Vicenza

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Gluten free Gnocchi

Gluten free Gnocchi


  • Potatoes: 150 g
  • Cornflour: 50 g
  • Salt: 2 g   
  1. Put potatoes with the skin in a pot with cold salty water
  2. Bring to boil and cooked until soft
  3. Peel the potatoes
  4. Mash the potatoes
  5. Put the cornflour and the salt on a surface, make an hole in the center
  6. Cut the dough in 3 pieces, roll each in order to form a string 1.5 cm thick
  7. Cut the strings with a sharp knife to form dowels; you can choose the dimension of your gnocchi
  8. If you like, roll gnocchi on a for to give them the tipical "rigatura"; it's good to make the shape that absorbe the sauce