Lot 50
Gnocchi at Lot 50, Yankalilla. Long-table bench in the converted shed.
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.
Length
2.5 hours
Group size
Up to 16
Price
$125
Includes
Eat what you make
Venue
Lot 50
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.
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.
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.
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.