Recipes Ricotta Gnudi with Chanterelles 4.0 (808) Add your rating & review These tender gnudi, adapted from Nancy Silverton's Mozza Cookbook, are delicious with buttery chanterelles. More Ricotta Recipes By Nancy Silverton Nancy Silverton Instagram Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, Pizzette and The Barish in Los Angeles. Food & Wine's Editorial Guidelines Updated on May 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Sara Remington Total Time: 45 mins Yield: 6 Ingredients Gnudi 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 Chanterelles Extra-virgin olive oil 1 pound chanterelle mushrooms, thickly sliced Salt 8 large garlic cloves, thinly sliced 2 teaspoons thyme leaves 1 stick unsalted butter, diced Directions 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. Suggested Pairing Minerally northern Italian white. Rate it Print