Tuesday, March 27
6:30 pm - 9:30 pm
Nothing says comfort quite like a steamy bowl of fresh pasta. And when it’s handmade with love, dinner at home becomes a heavenly feast! Learn how to use a pasta machine to make fresh pasta with some familiar as well as unexpected ingredients, the NGI way. You’ll also be making ricotta from scratch, melt-in-your-mouth gnocchi, and the perfect accompanying sauces. Don’t be surprised if you find yourself booking a flight to Naples in the near future.
Traditional Gnocchi with Basil Pesto
Rye Gnocchi with Caraway and Sage Butter Sauce
Black Pepper Fettucine with Lemon Ricotta, Asparagus, Peas, and Mint
Vegan and Gluten-Free Sweet Potato Spinach Gnocchi with Chunky Tomato Sauce
Cheryl Perry is trained chef and graduate of the Natural Gourmet Institute. She has over 20 years experience working in New York City as a culinary instructor, business owner, and food service consultant. She is the co-creator of Pie Corps, a savory and sweet pie company that features the use of high-quality, fresh, whole ingredients.
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