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  • 1 package Perfect Pasta Ricotta Stuffed Gnocchi
  • 5 to 6 oz. Raw Pancetta, Diced Small
  • 1 cup Frozen Peas
  • 2 Egg Yolks
  • ½ cup Shredded Parmesan Cheese
  • 2 Tbsp. Good Extra Virgin Olive Oil
  • ¼ cup Chopped Fresh Parsley
  • Salt and Pepper to Taste


  • Place a Medium Size pot on High Heat, Boil 6 cups of water with a teaspoon of salt
  • Separately in a medium sauté pan on medium high heat, render the pancetta, stirring continuously with a wooden spoon for about 6 to 8 minutes, until golden brown. Turn the heat off, add the peas and let rest
  • In a mixing bowl whisk together the egg yolks, cheese, olive oil and parsley. Add cooked pancetta and peas. Season with salt and pepper to taste
  • Blanch the Perfect Pasta Ricotta Stuffed Gnocchi in the salted water for 2 to 3 minutes per the package directions
  • Remove from water with a strainer and toss with egg mixture to evenly coat. Serve with extra chopped herbs and parmesan cheese on top
  • For food safety, must cook product to internal temperature of 165 degrees Fahrenheit for at least 15 seconds

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