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  • Prep
    30 min
  • Total
    45 min
  • Servings

Gnocchi di Ricotta



  1. Before you begin, strain excess water from Ricotta overnight in a cheese cloth lined strainer.
  2. In a large mixing bowl, combine Pecorino Romano, Ricotta, eggs and salt.
  3. Add flour to cheese mixture, and mix by hand.
  4. Let dough rest for minimum 1 hour or even overnight.


 To roll out small gnocchi shapes

  1. Cut off a palm-sized piece of dough.
  2. On a clean counter top or cutting board, roll the dough horizontally into a 1/2" tube.
  3. Cut pieces of dough along the tube every 1/2".
  4. Roll with thumb on a flour dusted gnocchi board.
  5. Place on a sheet tray and blanch in salted boiling water.
  6. 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.