FRIDAY 11:00AM-1:00PM
MAY 22, 2020

Instructor:  Lisa Lavagetto & Julie Steinfeld

Spring is the perfect time for making gnocchi, traditional Italian soft dough dumplings that cook almost instantly and bask beautifully in your favorite pasta sauce.  In this class you’ll learn to make gnocchi from scratch (so simple!), then cook and plate them with two Springtime sauces.

If you’ve been cooking at home, it’s been awhile since you tasted anything as delicious as:

  • Asiago Potato Gnocchi with Spinach Basil Pesto
  • Ricotta Gnocchi with Spring Vegetable Cream Sauce

This one hour class features local chefs Lisa Lavagetto and Julie Steinfeld who will remain in dialogue during and after class on a live Zoom feed.

Recipes and a tool list will be sent to participants who register through this site.

$25 per person

Click Here for our Class Registration & Cancellation Policies

Lisa Lavagetto

Lisa Lavagetto

Chef

After marrying into a first generation Italian family, Lisa Lavagetto began her love affair with Italian cuisine at the hands of her husband’s grandmother who was a resort chef on Lake Como in Italy. After refining her craft in the family restaurants Lisa came to Ramekins in 1998. Over the years, she has had the opportunity to work with such luminaries as Mark Miller, Ming Tsai, Rick Bayless, Jacques Pepin, and Paula Wolfert. While working at Ramekins Culinary School, Lisa won five gold medals and the Best in Show at the Professional Food competition at the Sonoma Harvest Fair.  In her position, most recently she was on an episode of Guy’s Grocery Games on the Food Network.

Julie Steinfeld

Julie Steinfeld

Chef

Julie Steinfeld fell in love with food and cooking right out of college at Tulane University. She honed her skills as a chef and pastry expert in the New York restaurant scene. She consulted on, tested and implemented recipes for cookbooks and magazines including Gourmet and Chocolatier, to name a few. She also accepted an invitation to prepare desserts for the James Beard Foundation. In the early 1990s, Julie brought her skills to the West coast.  She brings 15 years of catering experience and most recently served as kitchen manager and a lead instructor at Ramekins Culinary School in Sonoma, CA,