Handmade Gnocchi
With a few simple ingredients, a little muscle and a lot of love, whip up home-made pillow-soft dumplings just like Nonna!
In this fun and hands-on class, you will learn how to make your own potato gnocchi from scratch! The technique you will learn is ancient and preserved by grandmothers and professional cooks alike. Our chef instructor will teach you the process of making Italy's most time-honored and simple dishes using local and seasonal ingredients. You will even get to test your knife skills to prepare your garnishes and sauce ingredients. Your gnocchi will be served with a mushroom cream sauce-which your Chef Instructor will demonstrate how to make. Trust us, this dish will surely be the star of your next dinner party!
No experience necessary! Our events are casual and meant to be fun and instructive. The only requirement is a fun attitude and a love of good food. You will be seated with your booking party and possibly work with other students in groups of 2-5 sharing equipment and ingredients. We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen.
The nature of our classes are set up so that booking parties will work together during class, sharing both ingredients and equipment. Groups of 2 may be asked to share their station with another couple. Please arrive 15 minutes early to check in so that class can begin on time. Drinks are available for purchase from the venue and are NOT included in the ticket price. Outside drinks are not allowed.
I started my hospitality career in 1992 as a prep cook in New Orleans in
the French Quarter at the world renowned Cajun and Creole restaurant,
K-Paul’s Louisiana Kitchen. I later moved to Seattle to work with Tom
Douglas at his second restaurant, a Pike Place Market favorite, Etta’s
Seafood. During my formal chef training at the Seattle Central College
culinary program, I worked as a server and room service manager in the
elegant, European style Sorrento Hotel in their fabulous restaurant, the
Hunt Club. Upon graduation, I went on to work for celebrity chef,
Sabrina Tinsley, (Chopped, Iron Chef), at her exquisite Seattle
restaurant, Osteria la Spiga. For the past 18 years, I have done freelance
catering around Seattle and raised two kids.
The nature of our classes are set up so that booking parties will work together during class, sharing both ingredients and equipment. Groups of 2 may be asked to share their station with another couple. Please arrive 15 minutes early to check in so that class can begin on time. Drinks are available for purchase from the venue and are NOT included in the ticket price. Outside drinks are not allowed.
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