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January 30, 2022 4:30 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join Chef Spencer Thompson for his first class at Get Cooking and learn how to make his delectably delicious Gnocchi Parisienne. Always a favourite on the menu at The Marc in Edmonton, Spencer's Gnocchi are served with a classic Mornay Sauce together with Sundried Tomatoes, Brussels Sprouts and Kale. Gnocchi Parisienne are made from choux pastry that is piped and poached, then finally pan-fried. So by the end of Spencer's class you'll have learned to make both Choux Pastry and Mornay Sauce, as well as Gnocchi Parisienne!
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Ingredients Gnocchi Parisienne: butter, all-purpose flour, dijon mustard, parsley, fresh thyme, gruyere cheese, eggs
Ingredients Mornay Sauce: whole fat milk, butter, flour, gruyere cheese, lemon
Ingredients to Serve: sun dried tomatoes, brussels sprouts, kale, chives, oil, butter, gruyere cheese
Speciality Equipment: stand mixer (recommended), piping bag with a round piping tip (essential)
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
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