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Gnocchi, "Ricotta" | Rio Bertolini

$6.99

1 lb

16 left

Ricotta Gnocchi

Cooking Instructions:

Bring one gallon of water to rapid boil. Gently add frozen gnocchi/cavatelli to water. Boil until all pasta is floating and expands slightly (about 5 minutes). Gently remove from water and toss with desired sauce. Serve immediately. 


Rio Bertolini's Fresh Pasta Company

Rio Bertolini's Fresh Pasta Co. produces fresh cut pasta, ravioli, gnocchi, lasagna, pizza dough, sauces and more with local and seasonal ingredients. Brian Bertolini has been a staple at regional farmers markets since 2009, from his homebase in Charleston, SC. 

Plain Ricotta: Durum Flour, Ricotta, Egg, Salt & Pepper
Cracked Black Pepper: Durum Flour, Ricotta, Cracked Black Pepper, Egg, Salt & Pepper
Sweet Potato: Durum Flour, Ricotta, Sweet Potato, Brown Sugar, Egg, Salt & Pepper
Spinach: Durum Flour, Ricotta, Chopped Spinach, Egg, Salt & Pepper
Lemon Basil: Durum Flour, Ricotta, Preserved Lemon, Basil, Egg, Salt & Pepper
Beet: Durum Flour, Ricotta, Roast Red Beet, Egg, Salt & Pepper
Garlic and Chive: Durum Flour, Ricotta, Roast Garlic, Chive, Egg, Salt & Pepper
Basil: Durum Flour, Ricotta, Fresh Basil, Egg, Salt & Pepper

Keep frozen until ready to use.

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