Italian Classics: Gnocchi, Risotto & Polenta Cooking Class

About this course

Participants prepare three Italian staples, exploring different methods for developing texture and flavour. The class covers creamy wild mushroom risotto, hand-shaped gnocchi with brown butter and sage, and Roman-style polenta squares topped with cavolo nero. Teaching focuses on tasting dishes as they develop, adjusting seasoning and trusting sensory judgement. These techniques are considered in relation to seasonal ingredients and different occasions, helping participants understand how the dishes can be adapted.

What you'll learn

• Prepare a creamy wild mushroom risotto and adjust its seasoning through tasting
• Knead, roll and cook gnocchi
• Make a brown butter and sage sauce for gnocchi
• Transform polenta into Roman-style squares and serve them with cavolo nero
• Use sensory judgement to adjust flavour and adapt the dishes to seasonal ingredients

Is this course right for you?

The class is labelled All Levels and is intended for participants with a range of cooking experience. It involves active preparation, tasting and adjustment of dishes during the session.