Gnocchi, Gnudi, Ragu

When you purchase this cooking class, you will be able to stream the class whenever you want, and you will receive a PDF containing all you need to cook along to the class. 

What are we making in this on-demand cooking class?

– Potato gnocchi with a wild boar bolognese (with Broken Arrow Ranch wild boar)

– Ricotta gnudi with a lemon and sage brown butter sauce

Is this class good for vegetarians?

Yes! You will still learn how to make pillowy gnocchi and cloud-like gnudi. You can use the brown butter sauce for both, or you can sub one of your favorite sauces for the wild boar bolognese. 

Who is teaching this class?

Chef Paul Reilly



Chef Paul is the culinary director and proprietor of two restaurants in Denver, Colorado. Apple Blossom is a seasonally driven restaurant, and Coperta is a lover letter to Rome and Southern Italy. He has been working in kitchens since he was 14 years old.

How long will this class take?

It will take about 90 minutes to complete both dishes from start to finish. You can opt to have a feast and make both dishes on the same day, or you can make the gnocchi and wild boar bolognese one day and the gnudi with the brown butter sauce on another. 

There is some prep that you will need to do before starting the class, and that will be listed in the class PDF. 

Equipment

Mixing bowls

Fine mesh strainer

– for straining the ricotta

Microplane

Large pot 

Large skillet or dutch oven

– for the wild boar bolognese

Cast iron skillet

– for the brown butter sauce

Skillet for finishing the gnocchi

Spider

Gnocchi board

– you can also just use a fork

Ricer

Whisk

Wooden spoon

Potato masher

– optional, this is just to break up the bolognese

Knife

Cutting board

Sifter

– or you can just use your fine mesh strainer

Bench scraper

Half sheet pan

Spatula

Ingredients: Exact quantities will be in the class PDF

Russet potatoes
Eggs 
All purpose flour
Semolina flour

Ground wild boar from Broken Arrow Ranch
Ground pork
Pancetta
Milk
Ricotta cheese
Nutmeg
White wine 
Carrot
Onion
Celery
Butter
Lemon
Fresh sage
Fresh thyme
Tomato paste 

Salt

Black pepper

Olive oil