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One of our most popular classes is our Seasonal Pasta and Gnocchi classes.  Recently one of our culinary adventurers took the lessons he learned at class and replicated them at home.  Better yet, he shared the results on Facebook.  It was wonderful to see the recipe recreated at home and shared with his family.  At our hands-on classes, we are able to teach skills to last a lifetime. Here is the recipe he made at home and a picture of the delicious dish.

Ricotta Gnocchi with Mushroom, Cream Pancetta Sauce

Gnocchi dough

1 lb whole milk ricotta

2 egg yolks

1 cup parmesan

1-1/4 cup all purpose flour

Sea salt & pepper to taste

Sauce

3 oz sliced mushrooms

1 TB olive oil

1 TB diced pancetta

½ shallots chopped

¼ cup white wine

1 TB butter

¼ cup heavy cream

Sea salt & fresh ground pepper to taste

• Gnocchi—mix ricotta, eggs, parmesan and seasoning
• Add flour until a firm dough forms
• Place onto a floured board and gently knead into a ball adding more flour if needed
• Cut into pcs and roll into ½ inch rope, cut into ½ inch pcs and place on floured sheet pan until ready to cook
• Sauce—sauté mushrooms in oil for 3 minutes add pancetta and shallots over medium heat for 2 minutes
• Add wine and deduce by half, add cream and simmer until thickens
• Boil gnocchi until floats drain and add to sauce, finish with butter mix and serve