Learn to make homemade Gnocchi with two delicious sauces: Trapenese and Basil pesto sauces. Also on the menu: stuffed zucchini blossoms and farmer’s market salad. See details below:
Fettuccine, spaghetti, tagliatelle, farfalle, fusilli, tortellini, ziti and of course, tender gnocchi. The list of pasta shapes is seemingly endless. Each pasta shape is designed to partner with the perfect sauce, and each region, town and village has its own signature pasta shape handed down through the generations.
There is nothing quite as satisfying as making and rolling a batch of fresh pasta. There are times when dried pasta is absolutely the way to go, but the flavor and mouth feel (I love that expression!) of fresh pasta is beyond compare. Yes, it is more work and requires some special equipment, but if you are like me, and find cooking to be very meditative and creative, making fresh pasta will bring you great joy.
Making gnocchi is simple and fun. In this hands-on class, you will learn to make classic potato gnocchi. We will make two sauces, fresh tomato and pesto.
Zucchini blossoms filled with fresh ricotta and Italian herbs
Potato Gnocchi with Basil pesto
Potato Gnocchi with Trapenese Sauce
Fennel Salad with arugula and red leaf lettuce topped with Polenta croutons
My cooking classes include pasta sauces and dishes made with seasonal ingredients from the local farmer’s market.
June 22, 2019, 5:30 pm
$30 per person