Do I need prior experience to join?

No—this class is designed for home cooks at all levels; the instructor demonstrates basic techniques and answers questions live.

Are recordings available if I miss the livestream?

Yes, recordings are provided so you can review shaping technique and timing at your own pace.

Can I make the recipe gluten-free?

Yes—Baker Bettie can suggest alternate flours during the session and options for a firmer binder if needed.

What if I don’t have fresh ricotta?

Use the best-quality ricotta you can find; if unavailable, drain a softer cheese to remove excess moisture before using.

How long do leftovers keep?

Store cooked gnocchi in an airtight container in the refrigerator for 2–3 days and reheat gently in a skillet.

Is this suitable for a group booking?

Yes, the format works well for groups—contact the provider via the referral link for private-session options and logistics.

Live Ricotta Gnocchi Class with Baker Bettie: Chicago Cook-Along | Cooking Class | Workshop

VIRTUAL CLASS: Homemade Ricotta Gnocchi brings hands-on Italian comfort to kitchens in Chicago and beyond. Hosted by Baker Bettie via livestream from Chicago, Illinois, this cook-along breaks gnocchi down into simple, repeatable steps so home cooks can shape tender ricotta dumplings and finish them in a bright Arrabiata sauce. Whether you watch or cook along, the session is organized for clear camera angles, stepwise instruction, and live feedback; recordings are provided so you can repeat techniques until they become second nature. The class focuses on ricotta gnocchi—a lighter, quicker cousin to potato gnocchi that relies on fresh cheese, egg, and a light dusting of flour. Baker Bettie walks students through texture tests for the dough, shaping methods that produce uniform pillows, and quick pan-finishing to achieve a slightly crisp exterior. The Arrabiata sauce taught here balances tomato acidity with chile heat and garlic, a classic Italian contrast that brightens the neutral gnocchi base. Ingredient choices are practical: fresh ricotta, a firm egg, and a high-quality canned tomato make this both accessible and forgiving for home kitchens. This virtual offering is notable for how it connects Chicago’s food-forward identity to home practice. Chicago has long supported bold neighborhood bakeries and small producers; this class channels that city-level craft into an intimate learning environment. For travelers in town, taking the class before or after visiting local markets or Little Italy will deepen your appreciation for regional ingredients and seasonal produce. Practical details make it a good pick for cooks of most skill levels. Equipment needs are modest—mixing bowls, a fork or paddle, skillet, and a rimmed tray—yet the techniques teach precision: knowing when to stop kneading, how much flour preserves tenderness, and how to time sauce and gnocchi so both finish hot and glossy. The live format allows questions about substitutions, gluten-free options, and make-ahead strategies. Why book this when visiting Chicago? It's an opportunity to translate a city’s culinary attitude into a portable skill you can replicate at home and gift to friends. The class is also an approachable group activity for travelers seeking a low-impact, high-reward experience off the typical tourist track. For anyone who likes to cook, eat, and return home with a new competence, this virtual ricotta gnocchi lesson is a small investment that yields delicious returns. Sessions typically welcome cooks at every stage; the live instructor adapts pacing and answers questions in real time, so you finish confident enough to shape a second batch. Recordings are downloadable for reference, which turns one session into a durable how-to. Consider pairing your gnocchi with a crisp Italian white or a light salad to cut richness. Leftovers reheat gently in a pan with a splash of water to revive texture.

About Bettie's Chicago

Bettie's Chicago is a hands-on bakery and cooking studio in Chicago led by head chef Kristin “Baker Bettie” Hoffman. The studio offers a wide range of classes, workshops, and take-and-bake options for home bakers, food lovers, and groups. Participants learn techniques for breads, pastries, pies, and savory dishes with a focus on practical skills, approachable recipes, and small class sizes that enable personalized instruction.

Classes include introductions to bread baking, sourdough intensives, focaccia art, French breads, artisan pizza, homemade pasta, and seasonal favorites like pumpkin cinnamon rolls and apple cider donuts. Specialty workshops cover cookie pickups, cupcake and cake decorating, macaron making, and multi-day sourdough courses for intermediate bakers. Private events and corporate team-building sessions are also available by request.

Bettie's Chicago emphasizes hands-on learning: students mix, knead, shape, and bake during sessions and often take finished products home. The studio highlights ingredient quality, clear step-by-step guidance, and reproducible recipes so attendees can recreate results at home. Classes specify age recommendations and duration, and many allow dietary accommodations or vegan-friendly options.

The business is suitable for beginners through experienced bakers seeking focused technique work or creative culinary experiences. Reviews and event listings on reputable city guides and The Adventure Collective spotlight consistent class offerings and seasonal specialties. Booking information, class schedules, and pre-order pickup options are available through the studio’s online listings and partner platforms.

Gift certificates, group discounts, and private lesson packages make Bettie's Chicago a flexible option for celebrations, team building, and hands-on culinary education across skill levels.