Ricotta Gnocchi, Bolognese, Salad Which version of this Italian classic is best? Potato or ricotta gnocchi-- take both classes!
Prepare to craft a delicate, tender dough using fresh ricotta, fine flour, rich egg, pure water, and a hint of salt. You'll master the art of transforming this pliable dough into slender 'snakes', then expertly portioning…
Ricotta Gnocchi, Bolognese, Salad Which version of this Italian classic is best? Potato or ricotta gnocchi-- take both classes!
Prepare to craft a delicate, tender dough using fresh ricotta, fine flour, rich egg, pure water, and a hint of salt. You'll master the art of transforming this pliable dough into slender 'snakes', then expertly portioning them into ¾-inch pieces.
Should you choose, you'll then learn to roll each pillowy piece across a specialized board, imbuing them with the distinctive ridges that make gnocchi so uniquely recognizable.
Next, immerse yourself in the creation of an authentic Italian Bolognese. With a foundation of robust beef and tender pork, you'll uncover the secrets to building deep flavor through precise searing, gentle sweating, vibrant sautéing, and patient simmering, culminating in a truly hearty tomato sauce.
Once your rich sauce is perfected, you'll gently boil your handmade gnocchi. Then, as the chef, the choice is yours: either elegantly stir them directly into the luscious sauce, or plate them beautifully and ladle the savory Bolognese generously over the top.
[CANNOT BE MADE GLUTEN FREE]
All recipes are subject to changes based on seasonal availability of ingredients.
Presentations and ingredients in class may differ from pictures displayed above.