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November 18, 2021 6:00 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join us for the final class in our Fall Gnocchi series and learn how to make Potato Gnocchi, with a Gorgonzola Cream Sauce. Our online cooking class will take you in depth through the process of making, cooking and serving home made Potato Gnocchi. You’ll learn how to cook your potatoes just right for a perfectly pillowy gnocchi dough, then how to transform hot mashed potatoes into gnocchi with the addition of eggs.
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Ingredients, Potato Gnocchi : starchy potatoes (such as russets), egg, ‘oo’ or all purpose flour, nutmeg, parmesan to serve
Ingredients, Gorgonzola Cream Sauce: whipping cream, chicken or vegetable stock, white wine, shallot, garlic, fresh thyme, lemon, flavored vinegar (we recommend apple cider or Cranberry Pear White Balsamic from Evoolution), gorgonzola, olive oil
Specialty Equipment: potato ricer (or a food mill or a fork), gnocchi board (or a dinner fork)
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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