Ricotta Gnudi With Chanterelles |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Food and Wine Magazine Ingredients:
1 lb whole milk ricotta cheese |
1/4 cup freshly grated parmigiano-reggiano cheese |
1 large egg, lightly beaten |
2 teaspoons unsalted butter, melted |
1/4 teaspoon grated nutmeg |
all-purpose flour |
extra virgin olive oil |
1 lb chanterelle mushroom |
salt |
8 garlic cloves, sliced |
2 teaspoons fresh thyme |
1/2 cup unsalted butter, diced |
Directions:
1. 1. Prepare the Gnudi. In a large bowl, combine the ricotta, the 1/4 cup parmigano, the egg, butter and nutmeg. Sprinkle 1 cup of the flour over the ricotta mixture and fold it inches 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 rol the pieces into balls and transfer to a floured baking sheet.
2. 2. Prepare the Chanterelles. 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 - 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. 3. In a large pot of boiling salted water, boil the gnudi until tender adn cooked through, about 6 minutes. Add the gnudi to the skillet and stir gently to coat with the sauce. Spoon the gnudi and sauce into bowls. Drizzle with oil, sprinkle with cheese, and serve.
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