A South Bay brewery sets the mood—cold drinks, lively energy, and you somehow about to turn potatoes into something way better than anything from a packet. You step in and start making handmade gnocchi from scratch with Chef Darren guiding you through every step in a relaxed, no-pressure way. You begin by boiling and mashing potatoes until soft and fluffy, then mix in flour, egg, and salt to form a light dough. You’ll knead it just enough to bring everything together, learning how to avoid overworking it so your gnocchi stays tender, not tough. Next comes shaping. You roll the dough into ropes, cut it into bite-sized pieces, and learn how to form those classic gnocchi ridges using simple hand techniques. It’s hands-on, a little messy, and weirdly satisfying in the best way. You then cook your gnocchi until they float, learning the timing trick that keeps them light. They’re finished in a sauce like brown butter sage or a rich tomato base, soaking up every bit of flavour. One bite in and store-bought gnocchi starts feeling like a bad decision.