Cooking: Mastering Gnocchi

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Learn how to make your own fresh gnocchi at this workshop with our cooking courses in Sydney.

If you have always wanted to master the art of making beautiful authentic Gnocchi, then this is the class for you. Join our favourite and incredibly talented Italian chef, Davide Tonucci, in this hands-on class where he will cover 3 very different variations of gnocchi.

Course content

  • Potato Gnocchi with traditional sugo – Davide will demonstrate
  • Slow Cooked Beef Cheek Ragu in red wine. This takes hours to cooks so Davide will put some on before you arrive and then show you how it’s done!
  • Ricotta Gnocchi with gorgonzola, walnuts and radicchio – each student to prepare their own
  • Gnocchi Sardi (traditional Sardinian style with semolina) - each student to prepare their own and will then be served with the slow-cooked Beef Cheek ragu
  • Tomato Sugo – Davide will show you his version
  • Seasonal Salad – using what’s best and what’s in season

On completion of the class, you will sit down to enjoy this beautiful menu with a glass of wine.

Venue and getting there

The Essential Ingredient Surry Hills
146 Foveaux St, Surry Hills NSW 2010

Public transport
From Central Station, you can either walk up Foveaux Street (an easy up hill stroll that takes less that ten minutes, depending on your speed) or catch the 374 or 376 bus from Eddy Avenue and alight at the intersection of Albion and Crown streets. From there, it’s an easy walk and there’s plenty of Surry Hills action to take in on the way.

Car parking
Street parking is very limited nearby. You might try St Margaret’s Car Park at 417-435 Bourke Street, Surry Hills. It is a 5-minute walk from the venue, with casual parking rates after 5pm at approx. $4/hour.

Please bring to class

  • We’ve cut out disposable plastics, so please bring your own food containers to take any leftovers home
  • All participants must wear closed-in shoes – no high heels please!
  • Aprons supplied, but dress appropriately for the kitchen, and tie back long hair
  • Arrive up to 15 minutes before the class start time

About the chef

"My first memories of making pasta are from when I was a kid. I remembered sitting down with my mamma on a Sunday morning, helping her pinch the pasta to make cappelletti for the Sunday lunch (and eating the scraps of raw dough)."

Born and raised in a seaside town on the Italian east coast, Davide’s passion for food was ignited as a child, watching and helping his mamma and Nonna making fresh pasta. In his 20’s he began working in local seafood restaurants and spent time developing his craft under the supervision of a Michelin star chef. In later years, Davide earned the position of head chef for a well-renowned restaurant in his hometown.

The love of travel, adventure and new experiences brought Davide to Australia in 2011. He quickly found his feet as he stepped into various kitchens across Sydney’s fine dining scene. A love for fresh seasonal produce is what drives Davide as he prepares classic and modern dishes- always with an equal portion of both Italy and Australia in his heart.

Other information

  • Withdrawal from the course is not refundable or transferrable.
  • The Essential Ingredient reserves the right to alter or cancel a class without notice. In the event of a change, you will be contacted on the phone number and/or email address you provide.
  • We cannot accommodate dietary requirements in all cases. For more information, please contact The Essential Ingredient 02 9555 8300 prior to booking.

This course has no current classes. Please join our waitlist and we will notify you when we have places available. Join Waitlist

This course has no current classes. Please join our waitlist and we will notify you when we have places available. Join Waitlist

Course testimonials:

  • said: Excellent course - the time flew - great instructor, good quality ingredients, extremely enjoyable, professional and informative. Small class in a really suitable classroom, a chance to take some home for another meal after we had had lunch after the class. Best way to learn from someone who really knows. Also given the small paddles to roll the gnocchi and recipes easy to follow and use at home. Thank you.

  • said: Really enjoyed the course, Jeff is an engaging tutor, and I took away practical tips on how to make gnocchi - something I had been too scared to try myself at home...

  • said: Five stars

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