Pull up to a relaxed local venue in Portland and get ready to turn humble potatoes into pillowy Italian gnocchi. You’ll start by combining potatoes, flour, salt and eggs, then learn how to work the dough without overdoing it. From there, you’ll roll and cut the gnocchi into bite-size pieces before cooking them to tender perfection. Next, you’ll build a bright marinara with tomatoes, onion, garlic, basil and red wine, learning how to balance flavors and develop a rich sauce from simple ingredients. Chef Jesse keeps the techniques approachable and practical, so you can recreate the meal at home without needing a culinary degree. Come hungry, get your hands a little messy and leave with serious homemade-pasta confidence.