Learn how to make gnocchi like a Nonno or Nonna, from choosing the right potatoes to knowing which sauces will bring your gnocchi to life on the plate.
Where: Toolern Vale, Daylesford/Macedon
Passionate chef, presenter and mentor Matteo Toffano earned some serious stripes working at three-starred Michelin restaurant Le Calandre with renowned chef Massimiliano Alajmo. He’s also been a finalist in a number of international culinary competitions, including the Uniliver Chef of the Year 2017 and 2018, and the prestigious San Pellegrino Chef of the Year 2018 (Pacific). He’s recently finished a six-year stint as chef de cuisine at Melbourne stalwart, Grossi Florentino Upstairs, and is now sharing his knowledge and passion for Italian cuisine and Australian produce through workshops and long table experiences at The Mantle in Toolern Vale.
When Matteo’s father, Nonno Toffano, says he’s going to make gnocchi on the weekend, the whole family anticipates the occasion with glee! On the big day everyone rolls up their sleeves and helps to dig up the potatoes, and to prepare and clean them ready for Nonno’s expert hands. It’s always a wonderful day and this workshop seeks to capture the same magical, whole-of-family feeling to share with you in a group gnocchi making class.
You’ll learn how to make this traditional Italian staple, the best potatoes to choose, and which sauces to use to complement your handmade delicacies!
The fruits of your labour
Go home with the skills to turn out gnocchi al pomodoro and basil, gnocchi gorgonzola, and gnocchi with sage, butter and parmigiano. You’ll also get your own apron, recipes and gnocchi to take home.