Gnocchi Fest
Experience hosted by Paul
3 hours
Includes food
Up to 10 people
Hosted in English
What you'll do
In this class you'll learn how to make delicious and speedy gnocchi with a super tasty tomato vodka sauce, zingy Caesar salad, and a tender chicken breast. Chef Paul will show you his tricks for making gnocchi that are fast and light, a perfect meal to throw together at home with family or friends. In making this meal, you’ll also learn the secret to preparing a perfect breaded chicken breast, and a yummy Caesar salad (hint: it’s all about the dressing).
What you'll prepare:
Caesar salad with homemade croutons
Potato gnocchi with vodka sauce
Oven-roasted breaded chicken breast
What you'll prepare:
Caesar salad with homemade croutons
Potato gnocchi with vodka sauce
Oven-roasted breaded chicken breast
In this class you'll learn how to make delicious and speedy gnocchi with a super tasty tomato vodka sauce, zingy Caesar salad, and a tender chicken breast. Chef Paul will show you his tricks for making gnocchi that are fast and light, a perfect meal to throw together at home with family or friends. In making this meal, you’ll also learn the secret to preparing a perfect breaded chicken breast, and a yummy Caesar salad (hint: it’s all about the d…
Paul's commitment to safety
This host committed to Airbnb’s COVID-19-related safety and cleaning guidelines—including adhering to social distancing guidelines, practicing good hygiene, and ensuring that all participants wear a mask.
What's included
- FoodWe'll have all the ingredients and materials on hand to make this dinner.
From $125
/ person
- Identity verified
I began my cooking life in a restaurant kitchen deep in the Ardennes region of Belgium at the age of 13. After finishing my training, I worked in restaurant kitchens in Brussels (after a stint on a naval ship for my military service, in the kitchen of course), and finally came to New York in the early 1980s, where I was the chef at St. Germain des Pres, and head chef at the original Le Zinc in Tribeca, followed by Tartine in the West Village. I started my own cooking school in 2001, and love nothing more than to share my knowledge of cooking, tips of the trade, and my passion for good food shared with good friends.
I began my cooking life in a restaurant kitchen deep in the Ardennes region of Belgium at the age of 13. After finishing my training, I worked in restaurant kitchens in Brussels (after a stint on a naval ship for my military service, in the kitchen of course), and finally came to New York in the early 1980s, where I was the chef at St. Germain des Pres, and head chef at the original Le Zinc in Tribeca, followed by Tartine in the West Village. I started my own cooking school in 2001, and love…
Where you'll be
My cooking school is located in downtown New York, in the heart of Little Italy. It's a charming 1800 square foot loft with a fully equipped chef's kitchen, long reclaimed wood tables, and large windows in the dining area overlooking a private terrace. Ordinarily we can seat up to 30 people, but at this time we are capping our capacity at 10.
Choose from available dates
2 available
Things to know
Cancellation policy
Any experience can be canceled and fully refunded within 24 hours of purchase, or at least 7 days before the experience starts.
Guest requirements
Up to 10 guests ages 18 and up can attend.