18 Reasons: Gnocchi Primer – In Person

Price:
$155.00
Member Price:
$145.00

A hands-on in-person cooking class. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are welcome.

It’s not that the accomplished Italian cooks in your life do not want to reveal their secret gnocchi recipe, it’s just that they don’t have one. Potato gnocchi success lies in the senses, not the pages of a book. Our resident Italian instructor, Viola, will start with a few tips on shopping and prepping and then lead you through the sensorial engagement needed to turn out the pillowiest, fluffiest, potatoiest gnocchi every time.

MENU

Gnocchi ai pomodorini infornati e burrata—Gnocchi with roasted cherry tomatoes and burrata

Gnocchi con zucchine e bottarga al profumo di limone—Lemon scented gnocchi with zucchini and salted, cured fish roe

Gnocchi alla crema di cipollotti con pancetta croccante e pistacchi—Gnocchi with spring onion cream, crispy cured pork belly, and pistachio

A simple seasonal salad will round out the meal

This menu contains the following common allergens: Fish, Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

Viola Buitoni, chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports. After moving to the US to attend NYU, Viola started Buitoni & Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate. She teaches Italian cooking remotely for Boston-based Milk Street, and in person for 18 Reasons and The Civic Kitchen in San Francisco. She leads immersive foraging and cooking workshops in off-the-beaten-path Italy. She has contributed to La Cucina Italiana US and to italysegreta.com. Her opera prima, Italy by Ingredient, is due out in fall 2023 (Rizzoli). In 2020, the President of the Italian Republic awarded her the title of Cavaliere dell’Ordine della Stella d’Italia for her work to further the culture and business of Italian food. She lives in SF’s Mission District with her husband, son, and tiny dog.