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 ricotta gnocchi with delicata squash, preserved lemon, sage-infused brown butter, and walnuts
Arugula with roasted pears, red onion, and pomegranate molasses vinaigrette

Shopping List:
Produce:
delicata squash
pear
lemon
orange
red onion
shallot
arugula
sage

Dairy:
butter
eggs
parmesan
ricotta

Dry Goods / Pantry:
all-purpose flour
preserved lemon
honey
Dijon or stone ground mustard
walnuts
neutral oil
olive oil
white wine or champagne vinegar
red wine vinegar
pomegranate molasses
black peppe
salt

Equipment List:
Chef knife and cutting board
Vegetable peeler
Blender or immersion blender
Large pot for boiling gnocchi
Saute pan for searing gnocchi and making sauce
Roasting trays lined with parchment paper
2 large mixing bowls
A couple small mixing bowls
A couple teaspoons
Slotted spoon
Paper towel lined plate
Microplane