"Taste of Home" Magazine Field Editor Teena Petrus, from Johnstown, joins Dawn in the kitchen to make a delicious gnocchi dish! Recipe listed below.
She has several classes coming up in the new "Explore Spring" for "The Bottle Works Series" in Johnstown. They include:
"Homestyle Italian Sauces and Homemade Pasta": UPJ outreach cooking class
Mon, May 21, 6pm - 8pm
BOTTLE WORKS kitchen
Teena Petrus, "Taste of Home" field editor, will present this mouth-watering class. Please call 269-2099 to register.
"Homemade Italian Cavatelli": UPJ outreach cooking class
Thu, June 7, 6pm - 8pm
BOTTLE WORKS kitchen
Teena Petrus, "Taste of Home" field editor will teach two ways of making homemade ricotta and potato cavatelli. Bring your appetite! Please call 269-2099 to register.
April 10th: Taste of Home Cooking School
Pasquerilla Performing Arts Center
450 Schoolhouse Road, Johnstown
Admission is $15. Tickets on sale now.
To learn more about the April 10th Taste of Home Cooking School in Johnstown, visit the show's website:
http://www.tasteofhome.com/Cooking-Schools/Find-a-Class/Show-Detail/PA/Johnstown/5826
Teena's Gnocchi Recipe
Gnocchi
Ingredients:
3 cups flour
1 cup instant potatoes
1 tsp salt
1 egg
1 tbsp oil
1 cup boiling water
Mix together dry ingredients. With your hands, incorporate the egg and oil into the dry ingredients. Add the water a little at a time mixing in with a spoon until the mixture is cool enough to handle. Knead the dough until smooth. Roll sections of the dough into ropes about 1/2" thick. Cut the ropes into 1" sections. On a floured surface place your fingertips on the dough; gently press down and roll toward you. It may take a little practice, but the dough will curl around your fingertips, creating the familiar shape. This dough also works well for the cavatelli making machine which I will also be demonstrating.
Tomato Sauce with Basil
Ingredients:
4 tbsp olive oil
4 cloves garlic
1 can (28oz) peeled tomatoes
1/2 cup dry white wine
1/2 cup chopped fresh basil
1/2 cup Parmesan cheese
Coarsely chop tomatoes. Finely chop garlic and saute in olive oil 1 minute. Add the tomatoes and wine and simmer about 20 minutes or until thickened. Add the basil and cook 5 minutes more. Pour over drained pasta and sprinkle with cheese.
Top gnocchi with sauce and enjoy!
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