FCSU176 - A Voyage Into the Diversity of Gnocchi

Gnocchi.jpg
Gnocchi.jpg

FCSU176 - A Voyage Into the Diversity of Gnocchi

from 40.00

Gnocchi is gnot just potatoes!  That’s right, gnocchi can be made with ricotta and spinach, or carrots, beets, parsnips. But the master ingredient in creating this simple yet delectable dish is always the mighty cheese.  Whether it is blue cheese or Gorgonzola, mascarpone or mozzarella, the cheese, in proper combinations, compliments the other basic ingredients creating a satisfying and memorable meal.  We’ll discuss sauces and pestos and all the other ways to coat your gnocchi for the perfect dish.  Let’s put our hands together “in Gnocchi”!

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INSTRUCTOR BIO:

Viorica Vallery is a self-trained pastry chef.  Growing up in Italy, and experiencing all of Europe’s finest cuisines, Viorica was raised cooking and baking alongside her Italian grandmother, the real “master” chef in her life.  These skills have remained an important part of Vitoria’s life, so keeping her family recipes alive is a way of honoring her roots. Her cooking concepts are based on healthy, natural and carefully sourced, primarily organic ingredients. Taste and balance, simplicity and elegance, characterize her food.  Ready to share her experiences and knowledge of this high-quality culinary style, she hopes to guide you through the delicious labyrinth of skillful techniques and recipes, as she takes you on a European tour of delicacies.

Note: This class meet at the parish house behind St Mary’s Church in Dartmouth. The entrance is on the left. Parking is available in the lot.

  • Tuesday, July 9, 6 - 9 p.m.

  • $15 food fee payable to the instructor at the beginning of class.