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Risotto + Gnocchi

by Home Cooking New York, New York, New York, United States of AmericaRisotto + Gnocchi

Gnocchi and risotto are two excellent Italian dishes to have in today's repertoire, because they both rely heavily on staple ingredients with prolonged shelf-lives: Parmgiano, Arborio rice, boxed chicken broth, and unsalted butter. And they are both very versatile, in terms of add-ins, so you can mix it up each time to make these dishes always tasting new. 

Classic Parmigiano Risotto with Peas + Lemon
Fresh Ricotta Gnocchi with Oregano Brown Butter


1) After registering, you will be sent a link to log into the class at the appointed date/time. 

2) If you choose the "cook along" option, you will be send a short shopping list ahead of the class, so you can actively participate and have a complete meal to enjoy at the end. Yum!

3) Two days before the class you will be sent the recipes we'll be making, to follow along with at home.

4) Classes are 90 minutes and will have a maximum of 8 people attending each session. 

5) For once, we can teach literally anyone on the planet (not just New Yorkers!), so please feel free to pass along the class info to any friends you'd like to cook along with!



Because grocery shopping is not so easy these days, here is a sneak peek at what you will need in case that is helpful:

(enough groceries to feed 4 people; please halve for smaller households)

Salt and pepper 

1 1/2 cups all-purpose flour
1 large egg
1 pound whole-milk ricotta cheese
1 cup finely grated Parmigiano-Reggiano cheese
1 stick unsalted butter
Fresh sage or oregano or rosemary (optional)
1 small onion or 2 shallots
8 cups chicken or vegetable broth 
2 cups Arborio rice
½ cup white wine or vermouth
1 lemon

Optional risotto add-in: asparagus or zucchini, frozen peas

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