Hand-made Gnocchi with Chef Alex Hong of Sorrel
This Master Series class will equip you with all the tips and tricks of making a perfect classic, potato-based gnocchi with a special twist! Using fresh corn and indulgent truffle pecorino cheese to garnish and flavor our plump little Italian dumplings, you will be taken on an unforgettable culinary journey that will have you come back for more bites.
Chef Alex Hong is a Michelin Star winning Chef and Owner of the San Francisco based restaurant Sorrel. This evening, he will teach you how to create and roll the traditional potato gnocchi dough from scratch, cutting into shape, and finally cooking and plating with decadent scratch-made sauce and garnish. This dish provides a wow factor both for the eyes and stomachs, yet approachable enough for you to try it in your own kitchen after the lesson. This flavorful pasta dish works perfectly for many occasions, whether it is on a night when you are craving comforting dish but don't want to resort to yet another bowl of mac and cheese or want to impress your guests with a sophisticated dish you can pair with a nice glass of wine for an elegant dinner that is easy for you to throw together.
The chef will be using techniques that are approachable for any home cook. No experience or fancy kitchen equipment are required! We will send you a list of ingredients & equipment required to cook along with Chef Alex in real time. Some of the essential ingredients you will need include: 00 flour, potatoes (make sure you have them boiled and dried for 1 hour prior the class,) eggs, truffle pecorino cheese (or regular pecorino cheese will work fine,) cream, milk, butter, chive, corn kernels, white wine, pickled onion (optional).
Prepare your mis-en-place ahead of the session (according to the recipe), pre-boil and dry your potatoes at least 1 hour prior the class for best result, grab a glass of your favorite drink, and get ready to cook along with a rising star chef! You will have the opportunity to engage with Chef Alex throughout using the Zoom chat box. There will also be time at the end for a formal Q&A.
Executive Chef Alex fell in love with cooking ten years ago when he acquired his first restaurant job in Boulder, Colorado. He started on garde manger and learned the fundamentals of cooking as he worked his way up the ladder in the kitchen. Alex then proceeded to one of the most prestigious culinary schools in the world, The Culinary Institute of America in Hyde Park, New York where he earned an Associate Degree in Occupational Studies in the Culinary Arts.
His first major introduction to fine dining was at Jean George where was exposed to both the operation and logistics of a three Michelin star kitchen as well as to the unique flavors and techniques of Asian and French inspired cuisine that Jeans Georges is famous for. Alex then proceeded to Quince restaurant where he fell in love with Italian cuisine and the art of hand-made pasta.
Alex’s Cuisine at Sorrel is considered “New American” with Italian influences using the highest quality hyper-local ingredients that the Bay Area has to offer. Sorrel provides a forum for Alex to incorporate and innovate the passion and lessons he has accrued over a decade of learning into a vision of his own.
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