Get ready for your private cooking class with Chef Joe Sasto!

I am so excited to cook with all of you. We will be cooking through recipes below step-by-step, and learning to make pasta by hand. To cook along, please be sure to have all of your ingredients, measured out, and organized! As we say in the restaurant, “Mise en Place!”

Ricotta Dough Ingredients

2cups (480 grams) ricotta cheese (hung overnight / moisture removed - optional step)

¼ cup (25 grams) finely grated parmigiano cheese

1 egg

1tb butter, melted

approx. 1-2 cups 00 or AP flour, plus more for dusting

kosher salt, to taste

1.To make the gnocchi, in a large bowl, combine the egg, strained ricotta, ¼ cup Parmesan cheese, melted butter, and season with salt.

2. Add the flour and mix until just combined, the dough should be sticky, but not too wet. Take care not to overmix your dough.

3. Dust the work surface with flour and dump the dough on top. Dust the surface of the dough with flour to prevent more sticking when rolling.

4. Break the dough in quarters and roll into thin strips. Cut the strips into smaller pieces (about ½ inch) to make the mini dumplings.

5. To cook, bring a large pot of salted water to a boil. Add gnocchetti and cook for 2-3 minutes, or until they float to the top.

Butternut Squash & Sage Sauce

4-6tb butter

1/2 lbs (or 1 small) butternut squash (cut into very small pieces)

1tsp pumpkin pie spice

2tb pumpkin seeds

1 sprig fresh sage

parmigiano reggiano, grated for garnish

1. heat butter in a large nonstick pan over high heat until foamy. (Add your diced squash - alternatively the squash can be roasted whole in advanced and scooped into chunks)

2. while the butter melts and begins to foamy, cook your pasta in a pot of boiling salted water until they float.

3. Once floating, transfer the gnocchi to the butter pan

4. Swirl the pan once, and allow the gnocchi to griddle and the butter to begin browning

5. Once the butter begins to brown add the aromatics and pumpkin seeds.

6. season with salt and continue to toss until crispy and golden brown.

kitchen equipment

large mixing bowl (for dough)

large spoon for mixing

bench scraper or pastry card (substitute knife)

2ea baking sheets (parchment paper optional - for holding pasta)

pasta pot (for boiling water)

saute pan (for pasta)

large pot or dutch oven (for ragú)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel

cutting board

microplane or box grater (for cheese)

Welcome MBA Opens Doors Foundation Donors!