Gnocchi Workshop (Online)

Rachel Duboff

Adults
 
Cook-Along
 
Online
Gnocchi Workshop (Online)

Menu

  • Potato gnocchi with
  • Pesto Genovese
  • Quick tomato sauce
  • Browned Butter and Sage

Gnocchi Workshop (Online)

Instructor: Rachel Duboff

Price: $40

Adults
  
Cook-Along
  
Online

Description

Little Italian potato dumplings, anyone? These versatile bites are a fitting component of meals both humble and elaborate. Join Rachel and learn to make and shape the dough, cook the gnocchi and enjoy it three ways — the reward is well worth the effort!

With dairy, eggs, gluten, and nuts.

About the instructor: Rachel is the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating. Trained at the Culinary Arts Program at The Art Institute of Seattle, Rachel spent her early years with a mom who loved to experiment with food. She also immersed herself in Southeast Asian and Indian cuisines while living in Malaysia. Today, Rachel focuses on providing good food to good people and can be found at Thyme2nourish.com.

Class notes

  • This is a cook-along format class offered live online via Zoom.
  • One spot in class is good for one kitchen or Zoom screen. A recording will be sent after class to all registered students whether or not you can attend live. Class information will be emailed one week before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
  • Cancellation Policy: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.

Menu

  • Potato gnocchi with
  • Pesto Genovese
  • Quick tomato sauce
  • Browned Butter and Sage

Classes

Online

  • Wednesday, February 22, 5:00 - 6:30 pm


    Class Details

    Wednesday, February 22, 5:00 - 6:30 pm, Online

    Total Cost: $40

    The following class has been added to your cart:

    Gnocchi Workshop (Online)

    Wednesday, February 22, 5:00 - 6:30 pm, Online


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