Potato Gnocchi by hand with Pistachio Pesto and Fresh Fennel Side Dish

Join me in this yummy virtual cooking class where we will make Potato Gnocchi by hand in a fresh Pistachio Pesto sauce. As an added controno (side dish), we will make fresh fennel marinated in orange juice.

Gnocchi raw on board

Sunday, July 9, 2023, 12:30 pm – 2:00 pm, Pacific time. $40 (on Zoom). Limited to 10 streaming devices.

In my opinion, add pillowy potato gnocchi to your Italian cooking repertiore is one of the finest pleasures in life. Gnocchi come in many variations; for this class, we will make the classic gnocchi with potatoes, flour, and egg. Then, we will make a pistachio pesto for the sauce.

Another example of the wisdom of Italian cuisine is saving the salad or fresh vegetable for the end of the meal. It aids in digestion and cleanses the palate, especially after a heavy meal. So, with that in mind, to follow the Gnocchi, we will make a shaved fennel marinated in orange juice to end our meal.

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Here’s how it works

Together, over Zoom, we will cook together. Once you register for the class, I will send you the complete recipe and equipment list so you can gather everything before class begins. Then, on the day of class, we will cook together, and I will take you through everything, step by step. By the end of class, you will have a delicious meal ready to enjoy. Invite friends, family, neighbors to join in the fun and to share the Italian dishes.

What you will need

For the gnocchi dough, you will need all-purpose flour, one egg, and russet potatoes. We will make the pesto using pistachios, basil (or other seasonal greens such as arugula), olive oil, parmigiana, and salt. The only special equipment you will need for the gnocchi is a Potato Ricer, or a potato masher, but you can even use a fork if needed. You will need a large pot for cooking the gnocchi and a board on which to roll the gnocchi dough. (Optional: A gnocchi board for creating the ridges in the finished gnocchi.) For the controno, (fennel side dish), we will use a fennel bulb and some orange juice and finishing salt for marinade. I will send the exact recipe with specific quantities upon registration in the class.

Click here to make payment and get signed up.

(You will be able to review your order first.)

Questions? Please fill out the form below and I will get right back to you!