Author's Notes: We were recently joined by Chef David Turin to teach a cooking class in our Portland store kitchen. He taught us how to create pillowy gluten-free ricotta gnudi. Paired with bacon lardons, arugula, fresh sage, and Parmigiano-Reggiano, this dish will quickly become part of your weeknight repertoire.

Ricotta Gnudi with Bacon Lardons, Arugula, Fresh Sage and Parmigiano-Reggiano Print Recipe

Serves 4 • Ready in 25min


  • 2 Cups Ricotta
  • 1 Whole Egg
  • 1 Egg Yolk
  • ½ Tsp. Black Pepper**
  • ½ Tsp. Kosher Salt**
  • 2 Cups Grated Parmesan
  • ½ Cup Fresh Milled Toasted Arborio Rice Flour + more rice flour for rolling pasta
  • ¼ Lb. Bacon Lardons
  • 2 Tbsp. Butter
  • 1 Tbsp. Garlic, minced
  • 5-8 Fresh Sage Leaves, chiffonade
  • (Pasta Water from cooking gnudi)
  • 1 Cup Fresh Arugula
  • ¼ Cup Grated Parmigiano-Reggiano


Prepare the gnudi:
  1. Combine all ingredients except the flour in a mixing bowl
  2. Mix in Flour until mostly mixed – not too much
  3. Form gnudi and lay on floured board
  4. Cook about 4 minutes in heavily salted water
  1. Sauté the bacon lardons in the butter until nicely rendered
  2. Sauté the gnudi in the fat with the lardons until brown
  3. Add the sage
  4. Add small amounts of pasta water until a little sauce is formed
  5. Season to taste with salt & pepper
  6. Turn out onto plates, top with arugula and shaved parm and perhaps another grind of pepper