Soft, pillowy gnocchi is one of Italy's greatest comforts. During this hands-on workshop you'll learn how to make fresh potato gnocchi completely from scratch before pairing it with a rich, fiery Calabrian nduja sauce inspired by one of Devour’s most loved dishes.
Executive Chef Carl Frost will guide you through every stage, from selecting the right potatoes to achieving that perfect light texture and finishing your sauce with confidence.
Your experience includes a welcome drink, all equipment, ingredients and the recipe to take home. To finish, you’ll gather around the table with a glass of wine and your fellow class mates and indulge together in true Italian fashion.
Half-Day Workshop
Time: 4:00pm – 8pm (please arrive by 3:45pm)
Course includes:
Booking note: Classes must be purchased online and paid in advance. Menu changes seasonally, so fillings and flavours will vary throughout the year.
Allergen information
At this event, guests may handle/be exposed to ingredients containing the following allergens: WHEAT, EGG, MILK, BARLEY, SULPHITES, CELERY, ALLIUMS
Please get in touch at management@devour.co.uk to inform us of any allergen risks or to raise any specific questions about allergen suitability
Cancellation and Transfer Policy
While our classes are non-refundable, you can opt to transfer to another class if you make the request at least 7 days before the course starts. The transfer will be valid for one month.
To ensure an enriching experience, we require a minimum of 4 participants per class. We reserve the right to cancel a class due to insufficient enrolment or if the chef needs to postpone unexpectedly. Should this occur, we provide the flexibility to transfer to another course at your convenience. If this option is not suitable, a full refund will be issued, and you will receive notification 24 hours before the scheduled class
| Cost | ||
|---|---|---|
Potato Gnocchi with Nduja Half Day |
£120.00 |
MAKERS MILL AT DEVOUR
Luke Lane
Thongsbridge
Holmfirth
HD9 7TB
THIS IS THE MILL ADJACENT TO DEVOUR
Amenities
