Diane’s Ricotta Gnudi with Mushroom Sauce  

Diane’s Ricotta Gnudi with Mushroom Sauce  
Serves 4
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Ingredients
  1. Gnudi
  2. 1 pound fresh ricotta cheese
  3. 1 large egg
  4. 1/3 cup finely grated Parmigiano Reggiano plus additional for serving
  5. 1/2 teaspoon salt
  6. large pinch of ground white pepper
  7. 3/4 cup all purpose flour plus additional for coating
  8. Sauce
  9. 5 T  extra virgin olive oil, divided
  10. 4 oz. pancetta, diced
  11. 2 large shallots, minced
  12. 2 lbs. cremini mushrooms (baby bellas), sliced
  13. 6 fresh thyme sprigs
  14. 2-3 cups low salt chicken broth
  15. 1 T Butter
  16. Truffle oil or salt to garnish (optional)
Instructions
  1. Gnudi
  2. Line medium strainer with several layers of paper towels.  Spoon ricotta cheese into strainer and let drain at least 30 minutes, up to 2 hours.  Beat egg, 1/3 cup Parmigiano Reggiano cheese, salt and pepper in large bowl.  Add ricotta and stir.  Slowly mix in flour to combine. Cover and chill dough 1 hour. (Can be made 1 day in advance up to this point)
  3. Line rimmed baking sheet with plastic wrap. On floured surface roll piece of dough into 3/4” log, then cut into 1” pieces.  Toss with flour on surface and place on baking sheet.  Repeat with remaining dough adding flour as necessary. (Can be made 4 hours ahead) Cover and chill at least 15 minutes.
  4. Bring large pot of salted water to a boil and reduce to a gentle boil.
  5. Add Gnudi and cook until floating, puffed and tender about 4-5 minutes. Strain and add to sauce.
  6. Sauce
  7. Heat 1 Tablespoon oil in large skillet over medium-high heat.  Add pancetta and cook stirring occasionally until brown.  Remove and drain on paper towel.  Add shallots to pan and sauté until soft. Add mushrooms and thyme and sauté until browned.  Add chicken broth to cover and reduce to desired consistency. Taste; add salt and pepper as needed. Add 1 Tablespoon butter. Add gnudi to sauce and gently toss.  Serve with Parmigiano Reggiano cheese and Truffle Oil or salt.
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