In this class, Abby Canfield will show you the ins and outs of ricotta gnocchi, a light and fluffy relative to the potato gnocchi you may already know. You’ll learn how to form these dumplings as you make pan-fried ricotta gnocchi with delicata squash, preserved lemon, sage-infused brown butter, and walnuts; and arugula with roasted pears, red onion, and pomegranate molasses dressing – and you won’t have to peel a single potato.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.