Let's dive into the tradition of little “pillow” dumplings of dough! In this class you'll have a chance to see two ways of creating this dish: ricotta cheese and potato. Students are encouraged to cook along with the online demo so they can enjoy a Friday night, homemade meal after class.
- 16 oz. ricotta
- 4 egg yolks
- 3-4 medium/large potatoes, cut lengthwise and baked face up in a 400 degree oven until soft with a fork
- 32 oz. white flour
- your favorite marinara or pesto
- 2 bowls (medium or large)
- 2 spatulas
- cook's knife or pastry scraper (to cut the gnocchi)
- cutting board
- 1-2 baking sheets
- large pot for boiling
Each recipe demonstrated will yield about 1 1/2 pounds of gnocchi.
This class is appropriate for ages 14+.
This class will take place online through Zoom. Links to Zoom classes are sent out by 5pm the day of the class. If you do not receive your link, please check your spam or email email@example.com.
About the teacher:
Christin Ortiz has been working in restaurants since she was 19. Starting in the front of the house, she realized early on she preferred the back of the house. Having worked in different kitchens, she is most proficient in Italian and Hispanic cuisine. Most recently Christin ran the food program at Joe Bean Roastery, where she focused the menu on her Latin-American heritage. She loves sharing her passion for food, and wants everyone to be able to cook the food they crave!
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