Italian Cuisine: Gnocchi and Agnolotti Pasta (vegetarian menu)

Come join our Chef here at Escoffier and make gnocchi and agnolotti from scratch! Gnocchi are delicious dumplings made from flour and potatoes while agnolotti is a stuffed dumpling similar to ravioli. Both are delicious! We will also make fresh cheese during this class!

Check-in is at 4:45 pm and we will start promptly at 5:00 pm.

Menu:

• Gnocchi in a parmesan-sage butter sauce- Flour dumplings, lightened with potato to become soft pillows of joy.
• Ricotta Agnolotti in aglio olio Sauce- A type of filled pasta, served with a simple olive oil and garlic sauce.
• Fresh-made ricotta cheese- A simple technique for a delicious cheese
• Pan steamed Broccoli with Roasted Garlic- Pan steaming is a very useful and effective technique for cooking vegetables.

Techniques Used:

• Pasta rolling, cutting, shaping
• Gnocchi dough and shaping
• Cheesemaking
• Sauce

Allergy Advisory: Please notify Chef Dallas of allergies ahead of the class and request more information at [email protected]

Where will the event be delivered at?

Central kitchens

Who do I contact with questions?

Please email our Business Office Manager at [email protected] or call 720.420.7656

What is the cancellation policy?

Event registrations can be refunded through Eventbrite up to 7 days prior to the event date. Event registrations are non-refundable less than 7 days prior to the event. Missed events may not be made up.

The school reserves the right to cancel any event not meeting sign up standards and to change recipes based on product availability.

*It is extremely rare for an event to be canceled due to weather.

Is there an age requirement?

Participants under the age of 18 may attend our events when they register and attend the event with a parent or guardian.

Is there a dress code?

This is a hands-on cooking event. Please wear comfortable clothes and closed-toed shoes. For safety reasons, please do not wear shorts, skirts or sandals. If you have long hair, please pull it back during the event.

Host or Publisher Auguste Escoffier School of Culinary Arts