Cooking Class in Parma: Ricotta Gnocchi, Dessert And Coffee (€70 per person)
When it comes to gnocchi, the classic potato version has been a traditional favorite. But there’s an easier, more reliable option: ricotta gnocchi. Faster to prepare and just as delicious, it offers several advantages over its potato counterpart.
Unlike potato gnocchi, which requires careful preparation to avoid ending up too dense or falling apart, ricotta gnocchi is straightforward and forgiving. Its dough, made from ricotta cheese, flour, eggs, and Parmigiano, comes together quickly and requires minimal effort. There’s no boiling, mashing, or cooling potatoes—just mix, shape, and cook.
Time is another major factor. While making potato gnocchi can take over an hour, ricotta gnocchi can go from mixing bowl to plate 8 minutes. You can prepare the dough while your water boils, and they’ll be ready to cook in just a couple of minutes—much faster than dry pasta.
The texture of ricotta gnocchi is another reason to love it. Where potato gnocchi can sometimes turn out chewy or heavy, ricotta gnocchi is light, tender, and soft with every bite. It pairs beautifully with all kinds of sauces, whether it’s a rich tomato, fresh basil pesto, or simple butter and sage.
Best of all, ricotta gnocchi is easy for anyone to make, regardless of experience in the kitchen. With its simple ingredients and approachable technique, it’s perfect for a quick weeknight dinner or a dish to share with guests.
While potato gnocchi may have its charm, ricotta gnocchi stands out as a faster, simpler, and consistently delightful alternative. Once you’ve tried it, you’ll appreciate how much easier—and just as satisfying—it is to make.
In addition to the ricotta gnocchi, in the Ricotta gnocchi, dessert & coffee class you will also prepare an iconic dessert and a coffee made with the classic moka pot.
To book the Ricotta Gnocchi class, visit the “How to Book” section.
