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LIVE ONLINE CLASS: Gnocchi Date Night, Sat. May 30th

Saturday, May 30, 5 pm - 7:30 pm, Hands-On

Missing date night at your favourite restaurant? Look no further than tonight's menu from Chef Jessica Roberts. In this real-time class hosted on Zoom, you will prep and cook a meal with your loved one while spending some quality time together over a glass of wine or two. Together you'll make Ricotta Gnocchi with Lemony Arugula Walnut Pesto and fresh Parmesan along with a Grilled Romaine Heart Salad and Sun-dried Tomato Caper Vinaigrette. Light a few candles and forget that your dining room isn't your favorite bistro.

We've added wine pairings from the LCBO at the bottom, consider picking them up, they add beautifully to this meal.

Zoom is a conferencing app that we will be using to host this online cookery class.  You can download the app on your phone/tablet or go to zoom.us on your computer and join in, it's free. 

What you will need:

Ingredients:

(serves 4)

  • 5 cloves garlic
  • Small bunch fresh parsley (flat leaf preferably)
  • 2/3 cup fresh lemon juice (2-3 lemons)
  • 6 cups arugula, packed (5 oz. Container)
  • 2 romaine hearts
  • 3/4 cup grated Parmesan cheese (75 grams)
  • 454 grams whole milk ricotta (1 hour prior to class, pre-drain ricotta by putting ricotta in a fine mesh strainer set over a bowl and refrigerate)
  • 1 egg
  • 6 tbsp unsalted butter
  • 1 1/2 cups flour
  • 1 cup walnuts (halves or pieces)
  • 2-3 sun-dried tomatoes in oil
  • 1 tbsp capers
  • 3 tbsp white or red wine vinegar
  • 1/2 tsp. red chili flakes
  • 1 cup olive oil
  • 1/8 tsp ground nutmeg
  • Pepper
  • Salt

 Equipment:

  • Chef Knife or a good kitchen knife (essential)
  • Cutting Board (essential)
  • Food processor, blender or immersion blender (for pesto-essential)
  • Citrus reamer/juicer (essential)
  • Measuring cups and spoons (essential)
  • Liquid measuring cup (essential)
  • Cheese grater (essential)
  • Fine mesh strainer (for draining ricotta-essential)
  • 2 medium mixing bowl
  • Small mixing bowl
  • Large pot for cooking gnocchi
  • Large non-stick fry pan (essential)
  • Grill pan or cast iron skillet 
  • Pastry brush (optional)
  • Slotted spoon
  • Whisk 
  • Tongs
  • Rubber spatula or wooden spoon
  • Baking tray

Recommended Wines:

  •  Anselmi San Vincenzo (Vintages # 948158)

This is just a really nice, dry Italian white wine.  It's described by the experts as a Garganega blend made with the same grape as Soave, intense and complex, with exotic aromas of lavender, toast, peach and pineapple. 

It's been our favourite white at Cookery for years and it's a Vintages Essential so it's always available at the LCBO.  

  • Sella & Mosca Cannonau Di Sardegna Riserva  (Vintages  # 425488)

This is a Chianti style red wine from Sardinia that offers amazing quality for a surprisingly lower price - making it a key Cookery Italian cooking class pick for years.  It's also a Vintages Essential at the LCBO.

Cannonau is the Sardinian name for the Mediterranean grape, Grenache. This traditional version has complex flavours of plum, wild berries, leather and spice. It's been oak aged for two years in large Slavonian casks with several additional months in the bottle. It's medium-bodied for food-friendly matchings.



Type: cooking classes

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