The history of gnocchi tells a story that predates pasta in ancient Rome, and if you’ve even been blessed with a plate of perfect, fluffy pillows, you can understand why the legacy of these little dumplings still endures. Made with semolina, ricotta, chestnut flour, and cornmeal before potatoes graced the shores of Italy, there are so many ways to prepare gnocchi. Join us in class where Marie Rutherford with guide you through three of her favorite preparations: potato gnocchi cacio e pepe; herbed ricotta gnocchi with asparagus, rosemary, lemon, and capers; and Roman-style baked semolina gnocchi with tomato sauce.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.