Although the word gnocchi might bring to mind deliciously fluffy, ribbed potato dumplings, there are innumerable forms of gnocchi , many of which don’t even include potato. Potato gnocchi as we imagine (and drool over) them today were only conceived of when the potato was introduced to Europe from the New World in the 16th Century. Gnocchi can be made from semolina flour, breadcrumbs, ricotta, wheat flour, egg, potato, sweet potato, and any combination thereof, as long as the form recalls a knot or knuckle as the name commands.
Join the Chef of La Scuola as we trace the roots of the first gnocco in each of its many forms. Our Chef will prepare potato, ricotta & semolina gnocchi with seasonal sauces perfect to usher in the spring. Guests will enjoy each dish our chef demonstrates, paired with complementary wines. Class will be complete with adapted recipes and wine tasting notes to take home.
Gnocchi con Pesto d'Erbe (Potato Gnocchi with Herb Pesto)
Gnocchi di Ricotta con Piselli & Menta (Ricotta Gnocchi with Peas & Mint)
Gnocchi alla Romana con Ragù di Funghi (Roman-Style Semolina Gnocchi with Mushroom Ragù)
1 white & 1 red wine
Class duration is approximate and may vary by 10-15 minutes. Menu and wines are subject to slight change. Please notify us in advance if you have any dietary restrictions. If we are not notified ahead of time of any special needs, we may not be able to accommodate them. Seating is first-come first-served. Please note, class includes demonstration and tasting and is not hands-on.