- 1 pound whole cow's-milk ricotta cheese
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1 large egg, lightly beaten
- 2 teaspoons unsalted butter, melted
- 1/4 teaspoon freshly grated nutmeg
- All-purpose flour
- Extra-virgin olive oil
- 1 pound chanterelle mushrooms, thickly sliced
- 8 large garlic cloves, thinly sliced
- 2 teaspoons thyme leaves
- 1 stick unsalted butter, diced
- In a large bowl, combine the ricotta, the 1/4 cup of Parmigiano, the egg, butter and nutmeg. Sprinkle 1 cup of the flour over the ricotta mixture and fold it in. Dust the dough lightly with more flour and shape into a ball. On a lightly floured work surface, roll the dough out to a rope and cut it into 36 pieces. Gently roll the pieces into balls and transfer to a floured baking sheet.
- In a large skillet, heat 1/2 cup of the oil. Add the chanterelles, season with salt and cook over high heat until the liquid evaporates and the mushrooms are lightly browned, 10 to 12 minutes. Add the garlic and thyme and stir over low heat for 30 seconds. Add 1/2 cup of water and the butter, raise the heat to moderate and stir until the butter is melted. Season with salt.
- In a large pot of boiling salted water, boil the gnudi until tender and cooked through, about 6 minutes; drain. Add the gnudi to the skillet and stir gently to coat with the sauce. Cook over moderate heat for 2 minutes. Spoon the gnudi and sauce into bowls. Drizzle with oil, sprinkle with cheese and serve.
Minerally northern Italian white.