Gnocchi: Replay Video + Exclusive Invitation!
Ciao, I’m Chicca. I’m here to make Italian cuisine easy for you!
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We hope you got to enjoy our gnocchi class! In case you missed it, no problem—you can watch the replay video below and follow along step by step.
We also have a special invitation: Chicca’s Cooking Club registrations are open again! Since 2020, we’ve been welcoming home cooks from around the world—don’t miss out on the chance to explore Italian cooking, wine, and culture with us.
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Enjoy your gnocchi class replay video!
FLOUR GNOCCHI & SWEET PEAS
Equipment
- wooden work surface
- large pot to boil water and cook gnocchi
- long spoon to stir the gnocchi dough
- cheese grater
- Small sauté pan to crisp up pancetta or bacon (if using)
- Large sauté pan to fit gnocchi and sauce
- Kitchen towel to cover the dough
Ingredients
For the gnocchi dough:
- 250 g water - room temperature
- 25 g butter - room temperature
- 25 g parmigiano cheese - grated
- Salt and pepper - to taste
- 250 g 00 double zero flour
- Coarse sea salt - a couple handfuls (for boiling water used to cook the gnocchi)
For the sweet pea sauce:
- 4 slices of guanciale - pancetta or bacon, about 15-20g / 2-3oz total, diced into smaller bite size pieces
- 75 ml extra virgin olive oil
- 1 leek (or spring onion)
- 200 g peas - cooked or frozen and thawed
- 30 g parmigiano cheese - grated
- Salt and pepper - to taste
- We highly recommend measuring flour and water by weight to get the best results. It’s crucial that they have the same weight. A consistent 1:1 ratio ensures the right texture and consistency of the gnocchi dough. See this article: Why we measure by weight.
- I recommend using ’00’ (double zero) flour for the right texture. While all-purpose flour works, if possible, try to purchase “00” (double zero) to get the right gnocchi texture. What’s the difference between these flours (and others)? Check out this really great article.
- Vegetable substitutions: this recipe is very flexible! You can substitute asparagus with of peas or shallots with leeks. You can make the sauce based on your own personal preference.
- Meat substitutions: if you can't find guanciale, you can use pancetta or bacon. You can also omit meat for a vegetarian option.
Instructions
Prepare the Dough
- In a large pot, bring water to boil over high heat with butter, a pinch of salt, pepper, and parmesan cheese.
- When water is boiling, add the flour all at once, turn the heat off and stir vigorously until all the ingredients combine together and a crumbly dough forms.
- Place the dough on a lightly floured surface and knead with your hands (it will be hot, be careful!) until the dough gets soft and smooth. Knead the dough for just a few minutes, to combine the ingredients together and be able to roll it out.
TIP: Don’t overwork the dough. Over-kneading the dough will create too much gluten, and will leave your gnocchi hard and rubbery.
Cut the Gnocchi
- Take a piece from the dough and cover the remaining dough with a kitchen towel to prevent it from drying. Shape the first piece of dough into a rope about 3⁄4 inch thick and 4’’ long. Cut the gnocchi along the rope from end to end into small pieces, the size of a hazelnut, the shape of a tiny pillow.
- Set the already made gnocchi on a floured baking sheet. To prevent them from sticking, dust with more flour if needed. Repeat the process with the rest of the dough.
TIP: It is important to attempt to keep the gnocchi all the same size so that cooking time is uniform.
Shape the Gnocchi
- To curl the gnocchi, you can use the back of a fork or a gnocchi board if you have one.
- Hold the fork (or the gnocchi board) in one hand and roll the gnocchi off of the tines of the fork (or gnocchi board), gently pressing down with your thumb as you go. This creates a cavity on one side and a pattern on the other, both of which will help the sauce to stick.
- You can skip step 6 and 7 (curling gnocchi) and just cook your gnocchi as little dumplings.
Start Boiling the Cooking Water
- In a large pot (for boiling the pasta), fill to about ¾ full with water and start heat on medium to medium/high.
Prepare the Sauce
- In a small sauté pan, add 1 tablespoon of extra virgin olive oil and the pancetta (or bacon). Turn the heat to medium-low and gently sauté to render the fat and get crispy. Once crispy (to your personal preference) turn off heat and place on the side. Reserve for later.
- In a sauté pan, large enough to hold all the gnocchi (30 cm diameter), add the remaining extra virgin olive oil. Add the leeks. Cover with a lid and sauté the leeks over low heat, until they are turning translucent and soft, stirring once in a while.
- Add peas, mix and cook until peas are soft, for about 5 minutes, with lid on. Turn the heat off and set aside.
Cook the Gnocchi
- Return to the cooking water and bring to a boil (if it’s not boiling already). Add the coarse sea salt.
- Put the gnocchi in the water and lower the heat. The water must retain a soft boil. Cook the gnocchi for a few minutes. They are ready when they float to the surface of the water.
- Scoop up the gnocchi with a small strainer and drain them very well, trying to remove as much liquid as possible.
Combine Sauce and Gnocchi
- Place the cooked gnocchi in the pan with the leeks and peas. Add the reserved pancetta (or bacon). Sprinkle the remaining parmesan cheese, toss everything together, and serve warm.
Notes
- I use a gnocchi board to shape the gnocchi. If you don’t have one, you can also use a dinner fork, the back of a grater, or another tool that will imprint a texture. See video here.
Chicca's Cooking Club Membership Registration
Limited spots available—don’t miss out!
Season 18 membership: August 1 – November 30, 2025
Class details: on Saturdays 🇺🇸 10:30am PT – 1:30pm ET | 🇬🇧 6:30pm UK | 🇮🇹 7:30pm Italy
Join Chicca’s Cooking Club – Live from Tuscany!
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NEXT SEASON AUGUST 1 – NOVEMBER 30, 2025
Can I purchase this as a gift for someone else?
1. Yes! You can purchase a Chicca’s Cooking Club 4-Month Membership.
2. Gift certificates for the next membership are available HERE .
3. If you’ve decided to purchase a digital certificate for a membership, it will be valid for the upcoming Season 18 (August – November 2025) or any of the future seasons. Please note that recipients must claim their gift by August 15, 2025 if they wish to participate in the six classes of Season 18. If they want to participate to a future season, please get in touch with us at club.cookingintuscany.cc
4. After your purchase, you’ll receive a printable PDF gift certificate with a coupon code and registration instructions for your recipient.
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Contact us at club@cookingintuscany if you run into any issues.
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Online classes will be on Saturdays around lunch time in the United States, dinner time in Italy.
Dates for our next season’s classes are: August 23, September 6, October 11 and 25, November 8 and 22.
What time will the classes be?
Our schedule allows for mainland U.S. time zones to participate around lunch time, while it’s evening in Italy.
Classes are on Saturdays, go for 60-90 minutes and start 🇺🇸 10:30am PT – 1:30pm ET | 🇬🇧 6:30pm UK | 🇮🇹 7:30pm Italy
When will I know what ingredients to purchase for the classes?
The full recipe and list of ingredients for each class are already published on the Members page, so you can start to prepare for future classes as soon as you enroll. You will also receive three reminder emails with precise prep instructions, a shopping list and Zoom link starting one week before each class.
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The video lessons library, recipes, and live class information for the Club will be hosted on this website. Members will have a username and password to access these private webpages.
The best way to interact with Chicca throughout the week will be through the Club’s exclusive Facebook group (optional). Important Club communications will also be sent out by email.
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How much is the membership and what does it cover?
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Is membership paid monthly?
Membership is paid up front for each season, and a season covers four months. You pay once when you sign up (August 1-15) and enjoy your membership access through the end of November 2025. The next season’s payment would be made December 1, if you wish to continue your membership.
Can I just sign up for individual classes instead?
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By purchasing the membership, you can save 35% on new classes, plus take advantage of the additional benefits of being a Club member (including access to all class replays from past seasons).
Can I sign up for the Cooking Club after registration is closed?
Registration for the membership closes at the end of day on August 15, 2025. We don‘t allow new members to join in the middle of a season, but don‘t worry! You can still participate in our classes – you can purchase them à la carte! We will open doors to the next season of the Club on December 1, 2025.
Can I get a refund?
We do offer full refunds if you decide the membership is not for you before the first cooking class of the season. Feel free to take a look around the members-only webpages, the Facebook community, and even watch last season’s classes during this time. Once classes are underway, your membership becomes non-refundable.
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