Gnocchi Primer: Potato Perfection

A hands-on cooking class that culminates in a family-style dinner with wine and beer.

It's not that the Italian cooks in your life do not want to reveal their secret gnocchi recipe, it's 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. Next, she'll lead you through the sensorial engagement needed to turn out the pillowiest, fluffiest, "potatoiest" gnocchi every time. Yes, potatoiest.

If you are a gnocchi fiend, check out another gnocchi primer that goes beyond potatoes on Friday Feb 21 (click here). Each gnocchi class stands alone; no prerequisite class needed. 

MENU

Gnocchi di patate—Potato gnocchi

Gnocchi di patate con vongole al profumo di limone—Lemon scented potato gnocchi with clam sauce

Salsa al gorgonzola, mascarpone e nocciole—Gorgonzola, mascarpone, and hazelnut sauce

Sugo di pomodoro—Classic tomato sauce

A seasonal salad will be added to round out the meal.

This menu contains the following common allergens: dairy, wheat, shellfish, and nuts. If you have allergies or dietary restrictions please e-mail us at info@18reasons.org before purchasing a ticket.

Viola Buitoni, a direct descendant of the famed pasta and chocolate family, hails from Perugia, in the heart of Umbria. She came to the US for college, but soon after attending NYU as an economics major, she was drawn back into her genetic passion for food. She ran an Italian catering business and had a shop showcasing the best of Italian food on Madison Avenue in NYC. After moving to San Francisco in 2004 to start a family, Viola can now be found giving lectures on Italian food traditions and trends, and teaching cooking classes in collaboration with 18 Reasons, SF's Italian Cultural Institute and Italian Consulate, Cavallo Point Lodge Cooking School, Draeger’s in San Mateo and Blackhawk and Pepperberries in Eugene, OR. Since 2013, she has been a brand ambassador for Baci, the iconic Italian chocolates made by Perugina, the worldwide confectionery brand founded by her great grandfather. Viola has also produced food articles and cooking videos for MissionLocal.org. Recently, she began speaking on panels about tradition and innovation in food production and leading groups to explore local and artisanal food systems and producers in Italy.You can follow her adventures and find information on traveling with her at www.violabuitoni.com.