Gnocchi Workshop
This class is about demystifying dumplings that feel special but belong in a real home kitchen. In Gnocchi & Gnudi Lab: Pillowy Dumplings & Seasonal Sauces, we’ll focus on building light, tender dumplings and pairing them with flexible, seasonal sauces that let good ingredients shine.
We’ll start by exploring gnocchi and gnudi — two related but distinct dumplings — and what makes each one work. You’ll learn how moisture, ratios, and handling affect texture, and how small adjustments can mean the difference between pillowy and dense. From there, we’ll shape and cook dumplings you’ll actually want to make again, then finish them in classic sauces rooted in what’s beautiful at the market.
The emphasis throughout is technique without fuss: clear workflows, thoughtful seasoning, and finishing in the pan so everything feels cohesive. You’ll leave with confidence, repeatable methods, and a new go-to for “a little bit special” dinners at home.
Price: $155 per person plus tax
all ingredients included
Class Overview
This hands-on lab focuses on two classic Italian dumplings — gnocchi and gnudi — and how to make them light, tender, and sauce-friendly. We’ll begin by talking through ingredients and structure: potato choice, ricotta style, draining, and how moisture and ratios shape the final result.
From there, you’ll mix, shape, and cook both styles, learning how to handle each with a light touch so they hold together without becoming heavy. Once the dumplings are cooked, we’ll move into seasonal sauces — layered, balanced, and unfussy — and finish everything together in the pan for the best texture and flavor.
What You'll Learn
The difference between gnocchi and gnudi, and how texture and structure define each.
How potato choice, ricotta style, draining, and ratios affect lightness and tenderness.
Working with dough and mixtures by feel rather than strict measurements.
Shaping, cutting, and handling dumplings so they cook evenly and hold sauce.
Proper cooking techniques to keep dumplings intact and tender.
Finishing gnocchi and gnudi in the pan for a glossy, well-coated result.
Building seasonal sauces with balance — salt, acid, richness — without drowning the dumplings.
Plating with contrast and texture using herbs, citrus, cheeses, oils, and crunchy elements.
On The Menu
Menu will shift slightly with the season and ingredient availability, but may include:
Light, hand-shaped dumplings made with potatoes, flour, egg, and salt.
Ricotta Gnudi
Tender, ricotta-based dumplings formed with a gentle hand.
Simple Tomato Sauce
A slow-simmered sauce built from good tomatoes, butter, and onion.
Herby Butter Sauce
A quick pan sauce finished with fresh herbs.
Light Creamy Sauce
A lush but restrained sauce that highlights the dumplings rather than overwhelming them.
Seasonal Vegetable-Forward Sauce
A flexible sauce built around what’s fresh at the market
Who This Class Is For
Home cooks who love pasta and dumplings and want to understand the technique behind them.
Cooks looking for repeatable methods rather than one-off recipes.
Anyone curious about bringing a bit of structured, culinary-school technique into a warm home kitchen.
Enthusiastic beginners and experienced home cooks alike — no prior dumpling experience required.
Take Aways
Clear, repeatable techniques for making both gnocchi and gnudi at home.
An understanding of how ingredients and ratios affect dumpling texture.
Seasonal sauce frameworks you can adapt all year long.
A confident workflow for turning simple ingredients into a thoughtfully finished dish.
Class Details
Format: Hands-on dumplings and seasonal sauces workshop
Length: ~2.5 hours
Skill Level: Beginner to experienced home cooks
Includes: All ingredients and tools, tastings throughout, shared meal at the end, printed recipes and workflow guides
Cook’s Culinary Collective is a come-to-you experience: I handle the shopping, we cook together in your home, and you enjoy a great night with your guests. When we’re finished, I head out and you get to stay put, happy, and already home.
Class Size: Small by design so you can learn the feel of the dough and get coached into light, tender gnocchi.
Group Size: Minimum 2, maximum 12 in most home kitchens. Larger groups may require an event space.