Ricotta Gnocchi al sugo di pomodoro (simple tomato sauce)
Ricotta Gnocchi is a specialty of Melissa's. Although potato gnocchi is typical of Umbria, this recipe (made with no potatoes) is one of Melissa's favourites and is easy to pull together with few ingredients.

Pollo in porchetta
Roasted chicken marinated in an Umbrian style 'battuto' (marinade) of pancetta, sage, parsley and rosemary.

Fennel Salad
A simple a tasty salad that is very versatile and great for digestion.

Recipes: Emailed upon registration

Technology: Connect to your host on zoom using your computer, tablet or mobile device. Your zoom link will be sent to you the day before your cooking class.

Class Involvement: We love to hear from you, so please chime in with questions. Public classes have 4-20 participants, to ensure everyone is able to ask questions. Private cooking events can have up to 497

Classes require a minimum of 4 connections to be held.

Event Duration: 1.5 hours

Prep Time: 15 minutes
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Ingredient List
Serves 4

Ricotta Gnocchi al sugo di pomodoro
The Sauce:
1 jar tomato passata – see ingredient notes below
1 onion
1 garlic clove
Extra-virgin olive oil
Salt

The Gnocchi:
1 cup ricotta (250 grams)
1 large egg
1/2 cup freshly grated parmesan cheese (50 grams)
2-3 pinches salt
2 dashes pepper
1 cup all purpose flour (125 grams)
Pinch of grated nutmeg (optional)
Freshly grated parmesan – see ingredient note below

If you would like leftover gnocchi, please double the gnocchi recipe, it is also very easy to freeze. You do not need to double the sauce recipe.

The Pollo in Porchetta
One free range chicken cut into 8-10 pieces or chicken thighs (bone in, skin on). You can adjust the amount of chicken depending on the number of servings.
100 g of pancetta (or the fat from a few slices of prosciutto)
A small bunch of mixed fresh green herbs (a combination of sage leaves, Italian parsley, rosemary, fennel fronds)
2 cloves of garlic
200 mL white wine
Salt and Pepper
Olive oil
Potatoes (optional, but really good)

Fennel Salad
Bulb of fennel from your fennel fronds
Lemon juice, or red wine vinegar
Olive Oil

Kitchen Equipment
Sieve (to drain any liquid out of the ricotta)
Clean dry surface to make gnocchi (wooden surface is best)
Slotted spoon
Pot or sauté pan for making sauce
Large pot
Roasting, baking tray or casserole dish for cooking chicken

What to prep in advance:
Place ricotta in sieve for 15 minutes to allow any liquid to drain out.

Wash, dry and trim your herbs

Have your ingredients measured out and ready to go.

Please note we do not offer refunds, but we do provide a full credit if you need to cancel.

If you cancel two weeks before your cooking class you will receive a full credit, which you can apply to another cooking class. After that, for in-person classes you may send someone else in your place (we ask you to notify us in advance if you're doing this). For online cooking classes you are welcome to transfer your spot to someone else.