Gnocchi and Friends – May 9, 2015
10:30 a.m. – 1:00 p.m.
Private home in Maunawili (Windward side)
Gnocchi is a delicious little Italian dumpling usually made from potatoes, flour, egg and water. As you can imagine, there are many varieties of gnocchi from the different regions of Italy and can be eaten in several preparations.
Several years ago, Dirce, a longtime friend of Slow Food O’ahu, taught members how to make these delicate dumplings, from mixing the dough to forming the shape and cooking them (- we learned how to eat them all by ourselves). Since then, some of us have practiced this skill with a local Hawaiian flare – we use kalo (taro) and kabocha squash in place of potatoes. Come experience variations on gnocchi from the diversity of your own home.
In this demonstration, Michelle Wilhelm, one of Slow Food O’ahu’s esteemed members, kalo farmer and past Terra Madre delegate will make her fabulous kalo gnocchi and Nina Bermudez will use kabocha squash in her interpretation of gnocchi. Be prepared to get your hands dirty (or floury) to help shape the dumplings using just the average fork. A brown butter sage sauce and a few other sauces will be provided. You are encouraged to bring an appropriate accompaniment and wine, if desired, to the meal and an apron.
You will never order this dish again in a restaurant so indifferently.
This event is limited to eight (8) Slow Food members at $20 per person. We will open it up at the end of April to non-members if space is available. For members, register athttp://www.eventbrite.com/e/