Chef Kristen Kish's Ricotta & Parmesan Gnudi


As with all good things, the (RED) ALL-STAR KITCHEN cook along series must come to an end.

Join us this Saturday night, June 26th, for the final installment of the (RED) ALL-STAR KITCHEN. Host Billy Harris and mixologist Charlotte Voisey will be joined by Joel McHale and Chef Kristen Kish.

Ahead of Saturday night’s dinner, check out the delicious recipes below to make sure you’re prepared to cook and mix along with us.

If you haven’t already, be sure to buy your ticket for the interactive Zoom before they sell out. Tickets cost just $25 (plus ticketing fees), and thanks to generous dollar matching by the Bill & Melinda Gates Foundation, every ticket purchased will result in $100 to the Global Fund COVID-19 Response.



Ingredients: Gnudi

  • 10 oz whole milk ricotta

  • 2 oz finely grated parmesan cheese (plus a bit extra

    for garnish)

  • 1 large whole egg

  • 1 egg yolk

  • 1⁄4 cup plus 2 T all-purpose or 00 flour, plus more

    for dusting or as needed

  • Pinch of nutmeg

  • 1⁄2 tsp salt

  • A few turns of freshly ground black pepper

    *TIP: Whole milk/dry ricotta cheese

    • If the ricotta isn’t dry, place in a fine mesh strainer and allow to sit overnight in the fridge

    • If the cheese has excess moisture the gnudi will fall apart

Ingredients: Sauce

  • 1 cup olive oil

  • 1 cup coarsely chopped pistachios, or your favorite

    nut, hazelnuts, walnut, or pine nuts would be good

    in this too

  • 2 large summer squash or zucchini, sliced into 1⁄4

    inch half rounds

  • 4 cloves garlic, thinly sliced

  • 1⁄4 cup plus a little extra freshly squeeze lemon juice

  • Zest of two lemon

  • 10 oz cherry tomatoes-cut in half

  • 5 T butter

  • A few sprigs basil and/or dill

  • Salt and black pepper to taste

  • Chili flakes if you like spicy

Tools Needed:

  • Microplane or fine grater

  • Cutting board

  • Knife

  • Pot to boil in

  • Slotted spoon or something to remove gnudi from boiling water

  • Sauté pan

  • Utensils

  • Mixing bowl

  • Gnocchi board or fork- optional

Directions: Gnudi

  1. Literally mix everything together in a bowl until a dough forms

  2. Shape the gnudi either by hand (gnocchi board or knife)

Chef will also go over methods for visuals and talk flavor combos, extra add-ins, how to make gnudi gluten free, chef’y tricks to “curing” gnudi and making your own ricotta

Directions: Sauce

  1. Heat olive oil in a medium sauté pan over medium heat

  2. Add summer squash until golden edges form

  3. Add in garlic and nuts, brown slightly, add butter-turn off heat

  4. Season with salt along the way

  5. Add tomatoes, torn basil, lemon juice and zest. The heat will just soften tomatoes

  6. Add black pepper and chili flakes. Taste for salt

  7. Drop the gnudi in the salted water, cook for 3-4 minutes pending the size. Remove from water using slotted spoon and place into the sauté pan

  8. Toss together on medium low heat to warm up if the sauce cooled too much

Extra gnudi can be stored in the freezer in an airtight container for months.



  • 1 1/2 oz Monkey Shoulder Scotch Whisky

  • 3/4 oz red wine

  • 3/4 oz fresh lemon juice

  • 3/4 oz simple syrup

  • 1 egg white (optional)

  • 4 dashes Angostura bitters


  1. Starting with the egg white, combine all ingredients in a cocktail shaker

  2. Shake briefly without ice

  3. Add ice to the shaker and shake well

  4. Strain over fresh ice in an Old-Fashioned glass

  5. Garnish with an orange peel