We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then two days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Pan-fried poppy seed Parisian gnocchi with peas and brown butter sauce verte
Escarole salad with a hazelnut and citrus vinaigrette

Shopping List:
Produce:
lemons
parsley
mint
shallot
oranges
escarole

Dairy:
whole milk
unsalted butter
parmesan, grana, pecorino, or your favorite hard cheese

Dry Goods/Pantry:
peas
all-purpose flour
anchovy fillet in oil
capers in brine
Dijon mustard
sugar
safflower oil
Kosher salt, for seasoning to taste
sherry vinegar
hazelnuts

Protein:
eggs

Spices:
poppy seeds

Equipment List:
Cutting board and chef knife
1 heavy bottomed saucepan for mixing the gnocchi base
Wooden spoon
Stand mixer with paddle attachment
Rubber spatula
Microplane or box grater
Pot of heavily salted water for boiling gnocchi
Pastry bags OR 1, 1 gallon ziploc bags
2 cookie sheet trays
Parchment paper
Bench scraper or sharp knife
Slotted spoon or spider
Small saucepan for melting butter
Food processor
Medium bowl
Tasting spoons
8 or 10 inch frying pan
Blender for making vinaigrette
Large bowl for mixing the salad