The word “gnocchi” (pronounced N’YAW-kee) has an unknown origin, but it’s thought to come from the Italian word nocca, meaning knuckle. Essentially, gnocchi are a form of dumplings with light, airy texture and full potato flavour. They are a unique pasta with a long history in classic European cuisine. Even different regions of Italy have their runique versions.
During March Break kids are invited to join Chef Michael Angeloni for this hands-on artisanal gnocchi making class. Kids will gain some culinary knowledge, explore the history of gnocchi and the difference regional types. They will create their very own gnocchi dish and enjoy as a fulfilling lunch.
- Welcome Beverage;
- Hands-On Instructions by Chef Michael Angeloni;
- Delicious Gnocchi Lunch.
- Tie Back Hair
- Closed Toe Shoes
- Suitable for ages 4+. Kids under the age of 12 must remain accompanied by an adult.
- Allergy Alert – We request that you inform us, at the time of registration checkout, of any dietary restrictions that may be in conflict with the menu listed in this class description. Although we make every effort to accommodate guests with allergies, we cannot guarantee that there will be no cross contamination. Please refer to our Allergy Policy for more information.
- Products shown in image may vary from actual products created in the class.
Known for his creativity and versatility, Angeloni has worked with many of Toronto’s finest chefs. He graduated from Humber College’s Culinary Apprenticeship Program in 2007 and worked for a number of restaurants to hone his craft. A highlight of his career was working at Splendido, under the tutelage of Chef David Lee. There, in 2008, he assumed the role of head pastry chef. Following this experience, he trained at The Black Hoof under Grant Van Gameren (presently with Bar Isabel and Bar Raval) before moving on to assist with several successful restaurant openings and transformations. While working as Head Chef at Yorkville institution L’Unita Enoteca, he was named among the province’s ‘Top 30 under 30’ by the Ontario Hostelry Institute— an honour that garnered him widespread media attention, including publicity in Toronto Life and The Grid. He was just 24 years old at the time. The following year, he moved on to the highly successful Grand Electric where, for four years, he was executive chef working with chef and owner Colin Tooke to develop the menu. During his tenure there, he also oversaw their Queen Street and Muskoka locations. Currently Chef Michael Angeloni is an Executive Chef/Parter at Amano restaurant & Union Chicken.