On Saturday, November 14th at 4pm PST, join the Truffle Shuffle Chefs live to make Lemon Ricotta 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 the perfect Lemon Ricotta Gnocchi, Sage Brown Butter Sauce and Fresh Truffles.  
Kit includes everything you need for 2 servings, shipped right to your home:
Bellwether Farms Ricotta

Balinese Truffle Salt

How it works

Step 1: Please RVSP

Kits are shipped the week of the event. Members of the Little Wishes team will be in contact to organize registration.

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?

Vegetarian Vegan Gluten Free Dairy Free
Roast 1 sweet potato
at 375 degrees
until tender.
Remove pulp, this will replace the ricotta
Roast 1 sweet potato
at 375 degrees
until tender.
Remove pulp, this will replace the ricotta
Egg Yolk
Omit egg
Omit cheese
Omit cheese
'00' Flour
Replace with
your favorite gluten free substitute
Omit butter, replace with Olive Oil
Truffles, Lemon,

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