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Rolled Pasta - Potato Gnocchi with Creamy Gorgonzola

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  • Difficulty: difficult
  • Video Length: 14:26
  • Course: Pasta WTF?

Potato is the base for this little Italian dumpling. Prepared correctly it is a light, fluffy and satisfying dish. After rolling and cutting the dough, press down on each individual dumpling with the back of a fork to create ridges. These ridges will help the sauce stick to the gnocchi. Top with marinara or cream sauce, such as this gorgonzola and garnish as desired.

Nikki Cascone (Season 4)

Nikki operates 24 Prince Restaurant in New York City as the chef and co-owner. Trained for many years in back of house and in front of house operations with great chefs like Jean-Georges, Shaun Doty and Anne Quatrano, Nikki believes a great chef must understand how to run a business as well as possess outstanding cooking skills. She is also a certified sommelier with extensive wine knowledge. Nikki loves not being restricted to any one particular cuisine and experiments with flavors and ingredients from all over the world. She considers growing up in New York to be the best culinary education one can obtain and says her family and friends constantly tease her about how passionate she is about food. Her future plans are to expand her restaurant group with several new concepts.