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  • Prep
    35 min
  • Total
    45 min
  • Servings

Gnocchi di Ricotta



  • 250 g of Shepherd Gourmet Dairy sheep milk Ricotta
  • 1 egg yolk (20 g)
  • 2.5 g of Kosher Salt
  • 30 g of finely ground Saputo Pecorino Romano
  • 125 g of all purpose flour


  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