Ricotta Gnocchi. For the love!

Hey friends.

Last week we taught a pasta class - there were over 4k people registered for the class. I almost barfed before we filmed because that’s a lot of people and it made me very anxious. The weird thing is it was really just Stu and I in our kitchen (thanks Mom for taking the kids!) but at the same time, I knew some of you were out there. I’ve gotten better over the years at being in front of the camera, instead of behind it, but still. No pressure. Just pasta for four thousand, please.

Truth be told, I’m just glad so many of you were interested in the topic. If you’d like to watch the recording of the free class, you’re welcome to do that right here. My inbox is full of pictures people have sent of their first homemade pasta - which is very exciting to see! Do send me yours if you make some. I’d love to cheer you on!

Contrary to our class, I’m going to share a recipe with you today that is not pasta per se but sort of, at least in my book, scratches the exact same itch.