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Learn how to make fresh potato Gnocchi from scratch! This NEW hands-on gnocchi making workshop will teach you how to use premium ingredients to make, roll, and shape fresh gnocchi. Students will also learn how to use fresh, local ingredients to make a delicious brown butter sage sauce chock-full of flavor! Chef Kepler will demo a seasonal dish of handmade pesto gnocchi (+ local ingredients from the Boston Public Market) for all students to enjoy! After trying your creations, we’ll send you home with about a pound of fresh, delicious gnocchi to cook at home.
But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making.
Attendees MUST purchase a ticket to attend this class.
Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Gnocchi dish can be made vegetarian upon request. For any questions or dietary preferences please reach out to firstname.lastname@example.org.
Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:
Costs: $56 per Trustees of Reservations member and $70 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.
By day, Kepler is a scientist who studies genome editing technology; by night, he works the line and is generally food obsessed. Whether the lab or the kitchen, he is always experimenting. Currently, Kepler is helping open a new restaurant downtown and is excited to share his love of food with the Boston Public Market, and maybe test out a new dish or two! In particular, Kepler is a fan of gluten based and fermented foods, in addition to experimenting with vegan replacement for Italian classics. Kepler loves to incorporate the science behind how flavor and textures come together in his lessons - come nerd out with him!