Ricotta Gnudi - Recipe from Chef Mark Hill

We've received several requests for Chef Mark Hill's Ricotta Gnudi recipe from his featured interview that we are giving the people what they want.

We'd love to see how this turns out in  your kitchen, so please comment below, or post a picture of the end result on our Facebook, Instagram, or Twitter and tag them with #EpicureanChronicles.


Ricotta Gnudi


2 cups ricotta
1 large egg
1 large egg white
1/2 cup grated parm
1 tsp salt
1 tsp black pepper
1 Tbs dried basil
2 tsp chile flake
1/2 cup all-purpose flour

Mix all ingredients except the flour until well combined. Stir in the flour. The dough will be soft & moist, if it feels too wet add small amounts of flour. Use two spoons to shape the dough (quenelles), & set them on a floured surface. Cook dumplings in salted boiling water, around five minutes. Remove from water using a slotted spoon, do not drain in a colander. Plate & sauce!