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Italian Class & Meal – 90 minutes

  • Post category:Recipes

Italian Cookery Class – Delicious flavours of rural Italy, all in 90 minutes!

Menu – Spinach and Ricotta Gnocchi, Rustic Tomato Arrabbiata Sauce, Parmesan Crisp, Courgette Fettuccini

Rustic Arrabbatia Tomato Sauce

Ingredients – serves 2

  • 4 fresh tomatoes
  • 1 clove garlic, roughly chopped
  • 1 teaspoon of harissa paste (if you don’t like spice, use tomato paste)
  • Salt & Pepper
  • 1 teaspoon sugar
  • Teaspoon of olive oil


  1. 1. Using a box grater, grate the tomatoes into a bowl – discard the skins. 
  2. 2. In a small pan, heat the olive oil then soften the garlic and shallot.   Add the harissa paste, then the tomatoes and stir – season with salt and pepper, plus a teaspoon of sugar – taste and then keep warm until needed.  Add squeeze of lemon as you serve.

Spinach and Ricotta Gnocchi

Ingredients – serves 2

  • 100g defrosted frozen spinach
  •  2 sprigs of fresh flat parsley chopped
  • 1 garlic clove crushed
  • 70 Grams of ricotta
  • 45 Grams of plain flour
  • 1 egg
  • 50 Grams of grated parmesan or hard cheese
  • Pinch of nutmeg
  • 1 Tablespoon of olive oil


Step 1 – Place the spinach, parsley, garlic, ricotta, flour, egg, cheese, nutmeg in a bowl.

Season with salt pepper – Use fork to thoroughly mix together – now with damp fingers split into 2 balls shape – roll into 2 sausages – cut each into 6 portions

Step 2 – shape with flour dusted hands pop onto a plate (at home refrigerate) today we will rest and then cook

Step 3 – Bring a pan of water to the boil – use a pan with lots of room – now reduce the heat  to medium – drop in the gnocchi 6 at a time -they will sink when they pop up cook for a minute more – remove with a slotted spoon – place on a tray – ready for next stage

Step 4 – heat a fry pan with a little olive oil and fry the gnocchi quickly until golden colour – then pour the sauce over and simmer for 1 minute before serving.

Courgette fettuccini with one pan pesto flavours

Ingredients – serves 2

  • 1 large courgette or 2 small
  • 1 tablespoon of olive oil or pumace oil
  • 1 garlic clove crushed –
  • 6 Basil leaves chopped
  • Tablespoon of ground almonds
  • Tablespoon of grated hard cheese or parmesan
  • Black pepper salt to taste


  1. 1 – With a peeler simply peel the courgette lengthways to form thin long strips
  2. 2 – Place 3 strips on top of each other, then roll from the bottom up tightly
  3. 3 – Now cut into strip thin as possible – repeat until all the courgette has been sliced.
  4. 4 – Heat a frying pan, add the oil and garlic quickly stirring.  Then add the courgette strips, toss with spoon for 1 minute – add all the other ingredients and quickly heat through
  5. 5 – Twist around a for a cheffy edge and plate up – maybe top with a fresh basil leaf and a sprinkle of parmesan

We hope you enjoyed the cookery class!

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