- 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 and Torontonians can hardly wait to see what Chef Rob Gentile has to offer next.