Any longer than that and the gnocchi will begin to turn an unpleasant grey colour and become softer in texture. Can I make gnocchi ahead of time?Ī fresh gnocchi dough can be made 6 hours ahead of time and stored in the fridge. Pushing the cooked potatoes through sieve will work, too. You can create a good gnocchi by passing the potatoes through a potato ricer, as this will stop you from overworking and over-mashing the potatoes. You don't need any complicated equipment. Make sure the potatoes are fresh, too, as the taste of older, earthier potatoes can be transferred to the gnocchi dough. For best results, bake the potatoes in their skins, as this keeps the flesh as dry as possible, resulting in fluffier gnocchi. Peeling potatoes and boiling them for too long can result in a soft, watery texture. The method of cooking your potatoes can also affect the overall texture. Be aware that the texture may also alter slightly to a gnocchi made with a regular white potato. This is fine, but make sure you use a recipe specific to these ingredients rather than swapping out normal potatoes in a recipe. Some people like to use sweet potatoes, swede, parsnips or other roots in their gnocchi. Maris Piper or a King Edward varieties are ideal as they have a medium floury texture. Instead, make sure you use a floury variety. Avoid waxy potatoes such as Charlotte and Jersey Royals. Rao’s Homemade begins offering soup, bring high-quality ingredients and flavors to another part of your pantry.The type of potato you use is key when making gnocchi as the wrong variety can affect flavour and texture.

Rao’s Homemade continues to expand their sauce flavors offering Alfredo sauce and also begins offering dry pasta. Rao’s Homemade celebrates 25 years of bringing one of the best-tasting sauces home. Rao’s Homemade continues to develop traditional sauces like Tomato Basil and Sausage & Mushroom. Rao’s Homemade Pasta Sauce Begins to expand, introducing flavors like spicy Arrabbiata and Puttanesca for people to try in their own kitchen. Characteristics that still are central to the product line today.

decides to package and sell Rao’s sauce, “so this way I don’t have to say ‘no’ anymore and everybody can have it at home.” Rao’s Homemade Pasta Sauce is born with only the best ingredients and refused to add sugar, tomato paste, water, starches, fillers or color. Tired of saying “no” to people who want reservations, Frank Pellegrino Sr. This begins a career of over 35 years working at Rao’s. became the fourth generation of the Rao’s family to work at the restaurant. The rights were prized family possessions passed from generation to generation.Īt just 12 years-old, Frank Pellegrino Jr. To remain loyal to their “regulars,” Rao’s assigns “table rights” for specific nights of the week or month. Frank Sr.’s notoriety and authentic Italian presence landed him rolls in Warner Brothers’ “Goodfellas” and HBO’s “The Sopranos.”įamed New York Times restaurant critic, Mimi Sheraton, gives Rao’s a glowing 3-star review stating Rao’s serves “wonderfully simple, delicious and honest Italian food, all prepared strictly alla casaligna – home style.” This turns Rao’s into one of the hottest restaurants in NYC. Frank’s emphasis on simple, pure, delicious ingredients vastly improves the perception, taste and healthfulness of southern Italian cuisine.

Over the years, Frank emerges as the leader, heart and soul of Rao’s and becomes one of the foremost restauranteurs in America. begins helping his aunt and uncle at Rao’s. The restaurant begins to collect a number of “regulars” from the neighborhood and beyond.įrank Pellegrino Sr.

Charles Rao, who immigrated with his parents from the southern Italian town of Polla, buys a small tavern on 114th St and Pleasant Avenue in an Italian neighborhood of New York CityĬharles’ sons, Vincent and Louis Rao take over Rao’s and manage to keep the business open through the prohibition years.Īfter Louis’ passing, Vincent Rao takes over the family business and begins transitioning the tavern into a restaurant by introducing southern Italian dishes.Īnna Pellegrino Rao begins working with her husband Vincent and brings an expertise in southern Italian cuisine and an elegant style to help the Rao’s restaurant gain prominence.

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