I just signed up for a two night cooking class of various types of gnocchi. I am so excited! A local chef turned her home into a cooking school and I have been eager to sign up for one of her classes since I moved here. When the email came announcing a class around gnocchi, I knew it was the one for me. The chef's name is Grace Pilato. Here is a description of what we will be making:
"Gnocchi, essentially a kind of dumpling, are distinguished from other international dumplings by being Italian and thereby having a close link with pasta. If you are under the impression, as are many Americans, that all gnocchi are potato based, bite sized dumplings, you are in for a real surprising treat. In this hands on course we will explore and make many different kinds of gnocchi, using a variety of ingredients and techniques. We will also make easy sauces to complement our gnocchi dishes. You will receive a recipe booklet which will include recipes for the following:
Parisian gnocchi, Roman style semolina gnocchi, bread gnocchi , Parmesan gnocchi, potato ghocchi, potato and spinach gnocchi, farina gnocchi, walnut gnocchi, ricotta gnocchi, ricotta and spinach gnocchi, rice gnocchi, pumpkin and amaretto gnocchi, whole wheat gnocchi, and ravioli ravioli gnocchi.
As always, at the end of the class we will dine on our beautifully created and delicious tasting gnocchi."
Two of my friends have signed up as well, making this even more fun for me. The class will run two evenings late February for about 3.5 hours each night. I can hardly wait.
"Gnocchi, essentially a kind of dumpling, are distinguished from other international dumplings by being Italian and thereby having a close link with pasta. If you are under the impression, as are many Americans, that all gnocchi are potato based, bite sized dumplings, you are in for a real surprising treat. In this hands on course we will explore and make many different kinds of gnocchi, using a variety of ingredients and techniques. We will also make easy sauces to complement our gnocchi dishes. You will receive a recipe booklet which will include recipes for the following:
Parisian gnocchi, Roman style semolina gnocchi, bread gnocchi , Parmesan gnocchi, potato ghocchi, potato and spinach gnocchi, farina gnocchi, walnut gnocchi, ricotta gnocchi, ricotta and spinach gnocchi, rice gnocchi, pumpkin and amaretto gnocchi, whole wheat gnocchi, and ravioli ravioli gnocchi.
As always, at the end of the class we will dine on our beautifully created and delicious tasting gnocchi."
Two of my friends have signed up as well, making this even more fun for me. The class will run two evenings late February for about 3.5 hours each night. I can hardly wait.
Theresa
Everything tastes better Alfresco!
Everything tastes better Alfresco!