Have you heard of Gnocchi? This delicious "potato pasta" is as fun to make as it is to eat!
In this class, you'll learn the technique behind making basic gnocchi dough, then use it to make a delicious meal. Working at your own cooktop you'll make a Sauté of Gnocchi with Thyme Butter Sauce. Then you cook Panko-Crusted Chicken Breast. You'll finish your meal with Cinnamon Butter Dessert Gnocchi.
You’ll learn to use an Italian Gnocchi Board to shape the dough into the traditional pillow shape.
Hand-on cooking; professional Chef; eat and repeat at home!
- Classes are limited to 12 students with one Chef Instructor and two staff. - Each student cooks individually at their own cook station. No groups. - Each student does every aspect, not just bits and pieces. Hands-on learning. - Students will cook a full meal, and usually have leftovers to take home!
Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!
Gnocchi with Thyme Butter Sauce
Panko-Crusted Chicken Breast
Cinnamon Butter Dessert Gnocchi
Using a Potato Ricer
Chef Instructor: Jason Louda Chef Jason Louda was born and raised in Cincinnati, but has never strayed far from his Eastern Kentucky, Appalachian roots. Beginning at the age of 15, Chef Jason has built his career from the ground up with one motto in mind..."Cooking should be fun. After all, it's just food." Working in many of the city's, best known farm to table restaurants, including La Soupe, Metropole and Chalk Food + Wine, and as the newest Culinary Adjunct at The Midwest Culinary Institute; Chef Jason has placed an emphasis on quality food being both accessible and inviting to all people. His food passions are for the simple dishes of his childhood, homemade pickles, preserves, smoked meats, and anything cooked over an open fire. Chef Jason's hope is you will leave his class with a smile on your face and a heart as full as your belly.
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.
A minimum 48-hour notice via phone or in-person (not email) is required for class cancellations or rescheduling for reservations of one to three guests. A minimum 7-day notice via phone or in-person is required for class cancellations or rescheduling for reservation of four or more guests. If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.