Cooking Class - Traditional Fare From Italy

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask
Icon indicating the class is social distancing friendly Social Distancing Friendly
Icon indicating the host requires proof of vaccine Host Requires Proof of Vaccine

Learn how to make pillowy gnocchi from scratch with tips from a professional chef.

In this hands-on cooking class, Chef Paul will teach you how to create perfectly pillowy gnocchi completely from scratch. Using professional cooking techniques, you'll learn how to mix, roll, slice and boil restaurant-quality gnocchi every time.

You can also look forward to preparing a classic Caesar salad with romaine lettuce and vinegar, and an incredible tomato vodka sauce with basil, red pepper and garlic that will pair wonderfully with your handmade gnocchi. As a final touch, you'll make a refreshing and tart raspberry sorbet for dessert.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 12
  • Meal Courses 4
  • Event Duration 3 hours
  • Labels Beginner, Group, Italian, Pasta Making, Valentine's, Vegetarian

Cozymeal guest reviews for this experience

Ronny P.

Ronny

23 Mar 2022

Very knowledgeable and fun chef . I like his technique and secrets in the kitchen. I will recommend and also take a Different class with him … A+

Stefan L.

Stefan

14 Feb 2022

Chef Paul was lovely. We really enjoyed the class.

Anthony V.

Anthony

23 Jan 2022

Excellent session with Chef Paul - we learned a lot and even got to bring home some of the goods! Thanks Chef Paul!

$ 125 Per person

all-inclusive: 3-hour class, 4-course meal and taxes.


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Meet your chef

Chef Paul
Chef Paul Verified chef
Food safety certified

Chef Paul has been a professional chef for nearly 40 years. Born and raised in Belgium, he started his cooking career as an apprentice. After receiving his culinary arts degree, he continued to gain experience in several restaurants in Belgium. In 1983, he moved to NYC and became the executive chef at famous restaurants in Tribeca and the West Village. In 2001, he opened his own cooking school, which is still thriving today.

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