Live online class
Mastering Gnocchi from Scratch
Live Wednesday 26 August$59 per householdSelf-paced coming soon
Pillowy potato gnocchi, made properly: floury potatoes baked in their skins, just enough flour, and a light hand. The same class we teach in person at Lot 50, cooked along live from your own kitchen.
What we will make
The right potato
Why Sebago, Dutch Cream, King Edward or Coliban make the lightest gnocchi, and why baking them in their skins beats boiling every time.
The ratio that matters
Around 24 per cent flour to riced potato, egg to bind, and why every extra gram of water costs you a gram of flour.
Shape, test, cook
Roll, cut and ridge your gnocchi, then test one before you shape the lot. Thirty seconds after they float, they are done.
Sauces that let it shine
Brown butter and sage, and what else works when you want to dress them up.
How the class works
- Live on Zoom, Wednesday 26 August, 6:30pm Adelaide time, about two hours from our kitchen to yours.
- One $59 ticket covers your whole household, cooking together on one screen.
- Your ingredient and equipment list arrives the moment you book, with easy substitutions.
- Ask questions as you cook, camera on or off, whatever you are comfortable with.
- The matching self-paced class lands in your library afterwards, yours to re-watch any time.
Wednesday 26 August · 6:30pm Adelaide time
Mastering Gnocchi from Scratch, live
Booking for this date opens soon. Join the Club free and we will let you know the moment tickets go live, or email us and we will hold you a spot.
Prefer to cook with us in person? We run hands-on classes across the Fleurieu Peninsula, with a shared meal at the end.
See in-person classesGet a head start
Play with the numbers before class night: our dough calculator works out the exact weights for your household, using the same ratios we teach.