Gnocchi are the magical lovechild of pasta and dumplings, versatile enough to be rustic and homey comfort food, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch, once you know how. Join Chef Anthony Sestito for a fun, hands-on exploration the timeless art of making classic potato gnocchi from scratch. You'll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning about the selection of the right potatoes and how to prepare and mix the dough using the traditional “well” method, along with insight into flour types, hydration, and dough handling. In this hands-on class, guests will explore Participants will shape gnocchi by hand with minimal tools, mastering techniques to achieve light, pillowy dumplings. The class will also include a comparison of styles and methods, including regional variations and sauce pairings that best highlight the delicate texture of this pasta. You'll end the class and enjoy your handiwork with a lovely plate of fresh Gnocchi di Patate al Burro e Salvia (Potato gnocchi with brown butter and sage), with any leftover gnocchi packed up to take home.

Gnocchi are the magical lovechild of pasta and dumplings, versatile enough to be rustic and homey comfort food, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch, once you know how. Join Chef Anthony Sestito for a fun, hands-on exploration the timeless art of making classic potato gnocchi from scratch. You'll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning about the selection of the right potatoes and how to prepare and mix the dough using the traditional “well” method, along with insight into flour types, hydration, and dough handling. In this hands-on class, guests will explore Participants will shape gnocchi by hand with minimal tools, mastering techniques to achieve light, pillowy dumplings. The class will also include a comparison of styles and methods, including regional variations and sauce pairings that best highlight the delicate texture of this pasta. You'll end the class and enjoy your handiwork with a lovely plate of fresh Gnocchi di Patate al Burro e Salvia (Potato gnocchi with brown butter and sage), with any leftover gnocchi packed up to take home.