Ricotta Gnocchi Bolognese $125.00 per person [all fees & taxes included] - (2026)

Ricotta Gnocchi, Bolognese, Salad
Which version of this Italian classic is best? Potato or ricotta gnocchi-- take both classes!


You’ll form this delicate dough with ricotta, flour, egg, water, and a pinch of salt.
Then, you'll roll the dough into snakes and cut them into ¾-inch pieces.
After your pieces are cut, you'll roll each of the pillowy pieces across a special board to form the distinctive ridges that make gnocchi recognizable, if you so desire.
Beef and pork are the basis for this Italian classic sauce. You’ll learn the proper
steps of searing, sweating, sautéing, and simmering to create a hearty tomato sauce.
Once your sauce is ready, you'll boil the gnocchi , and either stir into the sauce, or late up and ladle sauce on top. Your call chef!


[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***