Want to book a private experience for your team or family? CLICK HERE!

On Thursday, October 1st @ 4:00 PM PST join the Truffle Shuffle Chefs live and make Truffle Lemon Gnocchi.

French-Laundry alumni Chefs Jason & Tyler will join virtually in the comfort of your own home! Our team will show on screen the technique for making an amazing dish.

For this cooking class you will need to obtain:
- 12 oz Ricotta, whole cows milk
- 3 egg yolks
- 1 oz Parmesan
3-6 Tbsp. Butter, unsalted
- 8-10 Sage leaves
- 1 oz Truffle Carpaccio
- 1 lemon
- Salt
- 1 c. 00 Flour
- Reserve 1/4 c. flour
- Black pepper to taste

How it works

Step 1: Please RVSP Below

Please provide your mailing address below for your ingredient kit. Kits are shipped the week of the event. Please provide details by Thursday September 24th by end of day


Step 2: Relax.

Truffle Shuffle will send tracking info to your email the week of the class

Step 3: Have Fun!

Get ready to cook with the chefs, log in 5 minutes before class time



Large cutting board
Cookie sheet
Knife or bench scraper
Large pan
Wax paper (or foil)
Medium mixing bowl

Large pot
Microplane (or cheese grater)
¼ Measuring cup
Slotted Spoon
Tea towel (any towel without fibers)

What if I have a food allergy?

More about this from the kitchen with your welcome email!

Can you suggest a wine pairing?

The Gnocchi is rich, creamy, and the brown butter sage sauce is the ideal showcase for beautiful, aromatic truffles. For anything involving truffles I like to look to where they are hunted: France, Spain, Italy, Australia.

This dish is a great outlet for white wine! Try Trebbiano or Vermentino from Italy, herbal, fresh, cleansing and wipes your palate clean of the rich dairy from the brown butter, wiping the slate clean and preparing you for another delicious bite. You will find similar characteristics in Albarino from Spain, all that and fresh meyer lemon zest.

Red wine your jam? There two are great choices that will not overpower the dish.

Aglianico, the flavor combination of Pinot Noir and Barolo, high acid, smooth light/medium body, flexible

Barbera, low tannins but high acid, perfect with the lemon within the gnocchi themselves and the lemon juice
added to our sauce