Umbrian Feast with Melissa

This menu will become a family favourite.  If you would like to make the gnocchi as a main course, just double the gnocchi ingredients, you do not need to double the sauce.

If you are doing the on-line class please prep the following in advance:

Have all your ingredients measured out and ready to go, this is called:  "mise en place"

Place your ricotta in a sieve for approximately 15', this will allow any liquid to drain out.

Wash and dry your herbs

Your Utensil List:

Large pan for making tomato sauce
Splash guard (optional)
Large pot for cooking gnocchi
Slotted spoon 
Ideally a wooden surface to roll out gnocchi
Roasting pan for chicken, there will be some juices so you want a baking sheet or pan with some sides.   A casserole dish or pie dish work well too.