Friday, October 7th | 6:30pm-7:45pm | Make Your Own Pumpkin Gnocchi

$20.00

Join the tradition of making little “pillow” dumplings of dough! In this class, students will have the chance to create decadent pumpkin gnocchi, just in time for the fall season. Students are encouraged to cook along with the online demo so they can enjoy a homemade meal after class.

Ingredients needed:
- 15 oz can of pure pumpkin
- 1 large egg
- 2 cups white all purpose flour (plus extra for dusting)
- salt
- your favorite cream sauce, or butter and fresh sage (to pair with gnocchi)

Equipment needed:
- 2 large mixing bowls
- 2 spatulas
- fork
- cook's knife or pastry scraper (to cut the gnocchi)
- cutting board
- 1-2 baking sheets
- large pot for boiling

Please note: Each recipe demonstrated will yield about 1 1/2 pounds of gnocchi. Gluten free flour can be used as a substitute for white flour.

Age:
This class is appropriate for ages 14+.

Location:
This class will take place online through Zoom. Links for Zoom classes will be sent 1 hour before the start of class. If you do not receive your link, please check your spam or submit an email through our contact page.

Accessibility:
Live subtitles will be available upon request during this class. If you would like to request a sign language interpreter or will be attending class with an aide, please fill out our contact form. Please also let us know if you have any preferences (seating, vision access, etc).

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!

For details on our COVID-19 policies, class cancellation policy, parking, and more please visit our FAQs.