- 30 min
- 45 min
- Before you begin, strain excess water from Ricotta overnight in a cheese cloth lined strainer.
- In a large mixing bowl, combine Pecorino Romano, Ricotta, eggs and salt.
- Add flour to cheese mixture, and mix by hand.
- Let dough rest for minimum 1 hour or even overnight.
To roll out small gnocchi shapes
- Cut off a palm-sized piece of dough.
- On a clean counter top or cutting board, roll the dough horizontally into a 1/2" tube.
- Cut pieces of dough along the tube every 1/2".
- Roll with thumb on a flour dusted gnocchi board.
- Place on a sheet tray and blanch in salted boiling water.
- Gnocchi dumplings are ready once they float to the surface of boiling water (approximately 2 minutes).
A recipe developed by our chef collaborator @rob_gentile
get to know our chef collaborator
Rob Gentile @rob_gentile
Over the years, Chef Rob Gentile has made his mark on the Canadian culinary scene by developing a refined and professional approach to Italian-inspired cuisine. As the Chef of the critically acclaimed Buca restaurants, he has created a welcoming and creative culinary program with strong appreciation for seasonal ingredients and classic technique. His restaurants have garnered a notable following and earned critical acclaim as some of the best in the country.
With new restaurants on the horizon, including the highly anticipated second location of Bar Buca, Torontonians can hardly wait to see what Chef has to offer next.