Gnocchi can be so many things - an elegant meal for entertaining or a time saving alternative to homemade pasta. In this class, you'll learn the technique behind making basic gnocchi dough, then transform it into a savory recipe and a dessert recipe. Add Panko-Crusted chicken and you have a meal!
Chef will teach you how to make Gnocchi dough and then use an Italian Gnocchi Board to shape the dough into the traditional pillow shape. Next cooking at your own cooktop, you'll prepare a Panko-Crusted Chicken Breast with a Thyme Butter Cream Sauce. Finally you'll learn that Gnocchi doesn't have to just be savory...it can be sweet as well.
Gnocchi with Thyme Butter and Cream Sauce
Panko-Crusted Chicken Breast
Cinnamon Gnocchi with Pistachios and Berries
Rhinegeist Beer, House and Premium Wines available for purchase.
Using a potato ricer
7-Day Cancellation Policy. Call for Same Day Scheduling
Chef Instructor: Patrick Aylward
Chef Patrick Aylward started working in the food industry as a young boy at the age of 14. After going to college for marketing and economics, he dropped out to become a chef. He started at Jeff Ruby’s Precinct, and shortly after moved to Milwaukee, Wisconsin working for bakeries, Italian and new American restaurants. Upon moving back to Cincinnati, he worked at Salazar where he learned a respect for food and vegetables that will be instilled in me for the rest of my life. Patrick then worked for Panino, a local salumerie, and learned a respect for animals that will also last a lifetime. He currently works for Tano Bistro in Loveland, teaches at The Learning Kitchen, and run a small private dining/catering business. He loves to cook peasant foods, things with a short ingredient list, that require care, and attention to yield a scrumptious result. He aims to empower people who step through our doors of the learning kitchen. Picking up a knife and turning the heat on can be very intimidating. He hopes that through his experience and excitement he can empower you to cook new things, buy new ingredients, and explore the limits of your kitchen after taking a class. Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.