My F&W
quick save (...)
Ricotta Gnudi with Chanterelles. Photo © Sara Remington
© Sara Remington

Ricotta Gnudi with Chanterelles

  • TOTAL TIME: 45 MIN
  • SERVINGS: 6
  • FAST
  • VEGETARIAN

These tender gnudi, adapted from Nancy Silverton's Mozza Cookbook, are delicious with buttery chanterelles.

Gnudi

  1. 1 pound whole cow's-milk ricotta cheese
  2. 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  3. 1 large egg, lightly beaten
  4. 2 teaspoons unsalted butter, melted
  5. 1/4 teaspoon freshly grated nutmeg
  6. All-purpose flour

Chanterelles

  1. Extra-virgin olive oil
  2. 1 pound chanterelle mushrooms, thickly sliced
  3. Salt
  4. 8 large garlic cloves, thinly sliced
  5. 2 teaspoons thyme leaves
  6. 1 stick unsalted butter, diced
  1. 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.
  2. 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.
  3. 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.

Suggested Pairing

Minerally northern Italian white.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.