Skip to main content
Give someone a day on the Fleurieu with flour on their hands and a glass of something local alongside. Our gift vouchers work for any class. Gift a class →
Only 8 seats left to pleat, fold and steam a table full of dumplings at Lot 50 on 13 December, then sit down and eat them together. Book now →
Dumplings among the vines at Hastwell and Lightfoot on 17 January: fill, pleat and steam them with your own hands, then share the lot around the table. 24 seats left. Book your spot →
Just 7 seats left to fill, pleat and steam dumplings at Lot 50 on 13 December, then pull up a chair and share the lot around the table. Book your spot →
From dough to dish: knead, stretch and top your own pizza at Bungala House on 14 February, then share it around the table. 24 seats left. Book your spot →
Kingfish from coast to coals with Nicholas Finn and Jackie Mazzocato among the vines at Hastwell and Lightfoot on 21 February. 24 seats left at the bench. Book your spot →
Hands in the potato dough one more time before Christmas: roll gnocchi from scratch at Lot 50 on 20 December, then sit down and eat the lot. 12 seats left. Grab a seat →
Just 10 seats left to stretch warm curds into fresh mozzarella with your own hands at Cut Hill Wall Distillery on 16 January, then taste it on the spot. Book your spot →
Steak over open flame with native Australian flavours at our Hibachi Steak Masterclass, Bungala House on 10 January. 22 seats left at the bench. Book your spot →
Stretch warm curds into fresh mozzarella with your own hands at Milang Lakeside Butter Factory on 27 February, then taste it on the spot. 21 seats left. Book your spot →
Roll gnocchi from scratch among the vines at Hastwell and Lightfoot on 31 January, then sit down and eat the lot together. 21 seats left. Book your spot →
Corporate days and conferences with full catering, open bar, breakout spaces. Book a private day →
Hands-on cooking class

Gnocchi: roll, shape, eat

A hands-on gnocchi class with Fleurieu Food and Wine. Churn your own butter from scratch, learn the touch that makes gnocchi pillowy instead of heavy, then cook it in a burnt butter and sage sauce and sit down and eat it together.

See dates & book Private group enquiry
A tray of freshly rolled potato gnocchi, ridged by hand on a wooden gnocchi board and dusted with flour, beside fresh sage at a Fleurieu Food and Wine gnocchi cooking class
Two guests in Fleurieu Food and Wine aprons shaping potato gnocchi dough at the bench during a hands-on cooking class at Lot 50, Yankalilla A bowl of potato gnocchi tossed in burnt butter with crisp sage leaves and grated parmesan, made by a guest at a Fleurieu Food and Wine gnocchi cooking class Four guests in Fleurieu Food and Wine aprons laughing together as they cook their gnocchi in pots at a class at Lot 50 on the Fleurieu Peninsula Two guests in Fleurieu Food and Wine aprons relaxing in armchairs with a glass of red wine after a gnocchi cooking class at Lot 50, Yankalilla
Length
2.5 hours
Group size
Up to 16
Price
$125
Includes
Eat what you make
Venue
Lot 50
§ Where it runs

Pick a date

Live calendar by venue. Pick your date and book online. Where a calendar is not yet open, keep an eye on the classes page or join the newsletter and we will let you know when dates land.

Lot 50

Gnocchi at Lot 50, Yankalilla. Long-table bench in the converted shed.

Hastwell & Lightfoot

Gnocchi at the cellar door in McLaren Vale, with a wine tasting included in the ticket.

About the class

What you will make

You start with cream and a jar. Everyone churns their own butter from scratch, and in about ten minutes of shaking you watch cream split into butter and buttermilk. It is the simplest thing in the kitchen and almost nobody has done it. That butter is the butter your gnocchi is dressed in later.

Then the gnocchi. Potato, flour, egg, and the one thing that actually matters: a light hand. Work the dough too hard and you get bullets. We show you how much flour is enough, how the dough should feel under your palms, and how to roll, cut and ridge each piece so the sauce has something to hold on to.

Your gnocchi goes into the pot and comes up when it floats. Into the pan it goes with your own butter, cooked until it is nutty and brown, with sage leaves crisped in the foam. That is the whole sauce. It takes two minutes and it is the best thing you will eat all week.

Then everyone sits down at the long table and eats what they made, with a glass of something local, while it is still hot.

On the bench

The menu

What lands on the bench shifts a little with the seasons. The booking page for each date confirms the exact line-up.

Butter from scratch

Cream, a jar and a bit of shaking. You make your own butter and buttermilk, then salt it to taste and use it in your sauce.

Pillowy potato gnocchi

Potato, flour and egg, worked lightly. Rolled, cut and ridged by hand so every piece catches the sauce.

Burnt butter and sage

Your butter cooked to a nutty brown with sage crisped in the foam. Two minutes, three ingredients, no shortcuts.

Eat together

Bowls come to the long table as they leave the pan. Made by you, eaten with everyone.

What’s included

Your ticket covers

All ingredients

Cream for your butter, potatoes, flour, eggs and sage: everything you need is provided.

Your gnocchi, cooked and eaten

You make it, you cook it, you eat it at the long table on the day.

Take-home recipe pack

The gnocchi method and the butter technique, so you can do the whole thing again at home.

Use of apron and equipment

An apron and all bench equipment are provided. Bring nothing but your appetite.

Booking notes

Please note

PLEASE NOTE: Due to the popularity and limited capacity of our programs, a minimum of 14 days’ notice is required for any cancellations or rescheduling requests. This allows us adequate time to offer the spot to others on our waiting list. Cancellations made with at least 14 days’ notice will receive a full refund or credit.

Cancellations received within 14 days of the event are non-refundable unless exceptional circumstances apply, in which case a credit may be offered at our discretion.

Common questions

Gnocchi class FAQs

Do we really make our own butter?

Yes. Everyone churns their own butter from cream at the bench, splits off the buttermilk and salts it to taste. It takes about ten minutes of shaking and it is the butter your gnocchi is dressed in later.

How do you stop gnocchi going heavy?

It comes down to a light hand and knowing when to stop adding flour. We show you how the dough should feel at every stage, so yours comes out pillowy rather than dense. That one bit of feel is the whole class.

How long is the class?

About two and a half hours, from the first shake of the cream to the last bowl at the table.

Do we eat the gnocchi on the day?

Yes. Your gnocchi is cooked in burnt butter and sage and comes to the long table hot. You eat what you make, together, with a glass of something local.

Do I need any experience?

None at all. Most people arrive having never made gnocchi or butter, and everyone leaves having done both. If you have dietary needs, flag them when you book and we will do our best to have you covered.

Where does the gnocchi class run?

At Lot 50 in Yankalilla on the Fleurieu Peninsula, on the long-table bench in the converted shed.

Can we book a private gnocchi class for our group?

Yes. Birthdays, hens parties, work team builds. Send a private group enquiry →

Make gnocchi with us

Roll it, shape it, eat the lot. Pick a date at Lot 50 on the Fleurieu Peninsula.

See dates & book Private & corporate