Virtual Cooking Class

Gnocchi With Pesto - Vegetarian (Thursdays)

$49
$99
Nonna Live

Gnocchi With Pesto - Vegetarian (Thursdays)

Sale price Price $49.00 Regular price $99.00 Unit price  per 

On the Menu: Gnocchi With Pesto

We are so excited to make this dish with you! Gnocchi is a dish classically served on Thursdays in Rome, but we think it’s the perfect pasta to enjoy any time. Together we’ll create the pillowy-soft pasta and the fragrant pesto sauce for a hearty dish that everyone loves.

Find everything you need to know about class here!

Class Description and Details

In this 1.5-hour experience, you’ll join us in our home of Palombara Sabina — a small town outside of Rome. We’ll share family traditions, stories, and create a delicious meal together using recipes passed down through generations. We will teach you how to make classic Italian gnocchi from scratch, along with a fragrant pesto sauce. Once we've finished cooking, we'll enjoy a delicious plate of pasta together to celebrate our hard work! Every class provides a meal to a child in need. One Class, One Meal.

Ingredients and Utensils

Ingredients (2 People):

  • 3 medium potatoes or about 2 ½ -3 lbs (please boil for 30 minutes before class!)
    Russet potatoes are recommended
  • 1 ½  cups of “00” flour or all-purpose flour
  • 1 egg (organic preferred)
  • 2 cups basil leaves
  • 3 tbsp Parmigiano-Reggiano DOP
  • 2 tbsp pecorino cheese
  • 1 tbsp of pine nuts
  • ½ garlic clove
  • Extra virgin olive oil
  • Coarse salt 
  • Table salt

Utensils:

  • 1 large wooden cutting board (or a clean countertop or table)
  • 1 large cutting knife or a bread knife with a smooth edge
  • 1 fork
  • 1 large pot
  • 1 large mixing bowl 
  • 1 strainer
  • 1 wooden spoon
  • 1 mortar and pestle or small food processor

Pre-Class Prep

Boil the whole potatoes in boiling water without peeling them for about 30 minutes. You can check if they’re ready pinching them with a fork. They should be starchy and not watery.

Need to purchase any utensils?  Shop our store

Last, but definitely not least- bring an empty stomach and listen to our playlist!

Suggested Wine Pairing: Falanghina 

What Happens After You Book Your Class?

  1. Review the shopping list of ingredients below to buy before the class.
  2. We've included a link to our Amazon store front for any cooking utensils you may need to cook with. Not to worry- we keep it simple, you probably already have all the things you need in your kitchen! 
  3. On the day of your class you'll receive a calendar invitation in your email with a Zoom link, about 50 minutes before the class starts.

Gnocchi With Pesto - Vegetarian (Thursdays)
Gnocchi With Pesto - Vegetarian (Thursdays)
Gnocchi With Pesto - Vegetarian (Thursdays)
Gnocchi With Pesto - Vegetarian (Thursdays)
Gnocchi With Pesto - Vegetarian (Thursdays)
Gnocchi With Pesto - Vegetarian (Thursdays)

On the Menu: Gnocchi With Pesto

We are so excited to make this dish with you! Gnocchi is a dish classically served on Thursdays in Rome, but we think it’s the perfect pasta to enjoy any time. Together we’ll create the pillowy-soft pasta and the fragrant pesto sauce for a hearty dish that everyone loves.

Find everything you need to know about class here!

Class Description and Details

In this 1.5-hour experience, you’ll join us in our home of Palombara Sabina — a small town outside of Rome. We’ll share family traditions, stories, and create a delicious meal together using recipes passed down through generations. We will teach you how to make classic Italian gnocchi from scratch, along with a fragrant pesto sauce. Once we've finished cooking, we'll enjoy a delicious plate of pasta together to celebrate our hard work! Every class provides a meal to a child in need. One Class, One Meal.

Ingredients and Utensils

Ingredients (2 People):

  • 3 medium potatoes or about 2 ½ -3 lbs (please boil for 30 minutes before class!)
    Russet potatoes are recommended
  • 1 ½  cups of “00” flour or all-purpose flour
  • 1 egg (organic preferred)
  • 2 cups basil leaves
  • 3 tbsp Parmigiano-Reggiano DOP
  • 2 tbsp pecorino cheese
  • 1 tbsp of pine nuts
  • ½ garlic clove
  • Extra virgin olive oil
  • Coarse salt 
  • Table salt

Utensils:

  • 1 large wooden cutting board (or a clean countertop or table)
  • 1 large cutting knife or a bread knife with a smooth edge
  • 1 fork
  • 1 large pot
  • 1 large mixing bowl 
  • 1 strainer
  • 1 wooden spoon
  • 1 mortar and pestle or small food processor

Pre-Class Prep

Boil the whole potatoes in boiling water without peeling them for about 30 minutes. You can check if they’re ready pinching them with a fork. They should be starchy and not watery.

Need to purchase any utensils?  Shop our store

Last, but definitely not least- bring an empty stomach and listen to our playlist!

Suggested Wine Pairing: Falanghina 

What Happens After You Book Your Class?

  1. Review the shopping list of ingredients below to buy before the class.
  2. We've included a link to our Amazon store front for any cooking utensils you may need to cook with. Not to worry- we keep it simple, you probably already have all the things you need in your kitchen! 
  3. On the day of your class you'll receive a calendar invitation in your email with a Zoom link, about 50 minutes before the class starts.