Gnocchi Primer: Potatoes and Semolina

A hands-on in-person cooking class. This class is limited to 14 students. Review our registration and cancellation policies here. 

Viola has decided to expand her fan-favorite Gnocchi Primer class to cover not just potato, but also include the second-most beloved gnocchi made with semolina. Roll your sleeves up and get ready to make pillowy perfection! We will start with gnocchi alla romana. Made with semolina, milk, parmigiano and butter, it is every Italian child’s seminal love food. Once that is in the oven, we are turning our attention to the secrets to potato gnocchi success. Spoiler: it lies in the senses, not the pages of a book! Viola will share tips on shopping and prepping, and teach how to make a simple foolproof tomato sauce. 

MENU

Gnocchi alla romana—Roman Style Semolina and Milk dumplings

Gnocchi di patate al pomodoro—Potato Gnocchi in Tomato sauce

This menu contains the following common allergens: Egg, 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, released in the 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 and tiny dog, while her son is away at college.