Knockout Gnocchi Making Class

Learn how to make fluffy, perfect gnocchi the traditional way!



2 hours Class size 1 to 10     label $89

Knock knock, gnocchi! In this hands-on cooking class in Brisbane, you will learn how to make gnocchi, unlocking the secrets to expertly craft light, melt-in-the-mouth dumplings.

Build a gnocchi repertoire to impress, as you learn the art of making the dough, shaping the gnocchi, and cooking it from scratch.

You will then have the opportunity to taste your handiwork as the class will conclude with a delicious gnocchi meal cooked up and served back to the group family-style, with incredible sauces, lashings of cheese plus a glass of wine to knock it all down.

You’ll be sure to impress your upcoming dinner guests with restaurant-quality Italian dumplings!

Add-on available for this class
  • Bottomless drinks package (per person) ($39)
You can add these when you book (optional).
 
Knowledge required
This class is suitable for all levels of experience.
 
What you'll get
  • A glass of wine or beer upon arrival
  • Shared antipasto platter
  • Learn how to make gnocchi from scratch
  • Devour your hand-made gnocchi
  • Recipes for take home pointers
What to bring
Wear closed-in shoes and comfortable clothing, and don't forget your appetite!
 

Salt Meats Cheese (Gasworks) adheres to COVID-19 government guidelines. They won't run this class if they've had flu symptoms in the last 14 days.

Location

Salt Meats Cheese Gasworks - 3b/63 Skyring Terrace, Newstead QLD

Your teacher
Salt Meats Cheese (Gasworks)
Salt Meats Cheese (Gasworks)

4.6 (74)

Established in 2012, Salt Meats Cheese is a family-owned Italian restaurant group and purveyor of gourmet Italian produce. The cousin duo behind Salt Meats Cheese, Stefano De Blasi & Edoardo Perlo share a mutual passion for honest cooking using quality ingredients. At Salt Meats Cheese, we’re proud to share this passion with our guests.

Queensland venues include Surfer’s Paradise on the Gold Coast, and in Brisbane, West End, Newstead, South Bank with Woolloongabba coming soon, plus our infamous mobile Fuel Food Truck dishing out the finest wood-fired Pizza and Italian delights every day on location or look out for us at an event near you soon!!

Since our inception in 2012, we have expanded our NSW locations to Broadway, Circular Quay and Drummoyne plus our Sydney beachside additions Cronulla and Dee Why.

Originally based at Bourke Road in Alexandria, we have re-located our ‘Salt Meats Cheese Kitchen’ cooking school to our Circular Quay venue. At the same location is our newest addition, the fabulous rooftop Bar Ombre by SMC, now open for dining, sipping and events.

Verified reviews

We only show reviews from customers who have paid for and attended this class


Kayla Webb Aug 2021


The knockout gnocchi class was fantastic, the staff were all really friendly and the teacher was great. Definitely going to book another class.

Leah Ward Aug 2021

3 ClassBento workshops attended • 2 reviews


Had an absolute awesome time in this class. Great people. Great venue. Loved everything about it.

Teo Falconer Jul 2021

10 ClassBento workshops attended • 2 reviews


This class was bitterly disappointing. Out of the 2 hour class - 1 and a half hours were dedicated to sitting down and eating and chatting. While this was lovely - it was not what I signed up to do. The dough was mixed in front of us in a big shared bowl instead of getting the hands-on experience of making gnocchi. We only got to shape the dough.

I then asked if I could have my gnocchi as a take-away instead of eating with the class. They were more than accommodating, which was lovely. Imagine my disappointment when I got home to dig in to my gorgeous dish (FULLY VEGETARIAN SAUCE) to find out that they garnished it with a giant rasher of bacon. No one else in the class had bacon added to their dish when served. Beyond frustrating and I've never been so disappointed to have to throw out an entire dish. I can't believe that they would garnish a fully vegetarian dish with meat all across the top. Especially since I told the server I was vegetarian and double checked that the sauce was vegetarian as I had not been able to enjoy the platter served at the beginning of the class - as all the meat was touching all the cheese and crackers. Really really disappointing, and such a shame as the staff were so lovely and accommodating.

Meg Martin Jul 2021


Great atmosphere, very relaxed and excellent teaching techniques (and above all it was delicious!)

Would do again

Miquela Biggs May 2021


The teacher was great and the class was super fun and very helpful. Would recommend!

Cooking workshop review by Miquela Biggs

Jim Ramsay Feb 2021


Unfortunately a fire alarm went off in the building and the class was cancelled after only making it half way through. The instructor advised they would be in touch to reschedule to enable us to finish. I look forward to completing it another time.

See 6 more reviews   

Karina Guthrie Jan 2021


This was a great fun afternoon. I went with my 2 daughters and we all enjoyed the afternoon. It was a great combination of relaxation and learning. The teacher was great and also the hosts. The gnocchi was very yummy and hopefully mine will be just as good. Thanks.

Seahn Gallagher Dec 2020


Antipasto at the start and gnocchi at the end where nice. Staff were friendly though not as organized as they could have been. Unfortunately the class size (30 people) detracted from the learning experience. The hands on experience was limited to forming the gnocchi not making it from scratch.

Charlotte Newell Dec 2020


Had a wonderful day at the Gnocchi cooking class. Very informative, fun, and great food! Would definitely recommend :)

Meggie Whitchurch Nov 2020


The teacher was great, very authentic class. Great atmosphere and excellent service.
Worth it just for the cheese board!

Susanne Minchington Nov 2020

6 ClassBento workshops attended • 4 reviews


Great tutor. Good location. I would recommend. It would have been helpful to know that the tutorial was finished and what was to happen next while we were sampling.
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