In this masterclass, Bacco Osteria e Espresso’s head chef Scott Williams shows us how to make the restaurant’s signature gnocchi with pistachios and pecorino. The dish is inspired by a recipe from owner Andrew Cibej’s Nonna and combines traditional ingredients from around Italy. Here, Williams shares his tips for creating perfect pillows of gnocchi — learn what potatoes to use, the best way to cook them, the optimum dough-making process and more.
Click here to watch more masterclasses. Subscribe to Hospitality or follow us on Facebook and never miss a video.
Image: Nikki To