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Ricotta Gnudi with Wild Mushroom and Truffle Sauce Recipe

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Ricotta Gnudi with Wild Mushroom and Truffle Sauce
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Ingredients
16
Count
Nutrition
446
Calories
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Ingredients:

Directions:

  1. For gnudi: Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
  2. Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
  3. Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi, gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet. Do ahead Can be made 4 hours ahead. Cover; chill.
  4. For sauce and garnishes: Heat 1 tablespoon oil in large pot or extra-large skillet over medium-high heat. Add 3 prosciutto slices. Cook until beginning to brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining prosciutto. Add whole sage leaves to pot; sauté until crisp, about 1 minute per side. Transfer to paper towels.
  5. Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add all mushrooms, shallots, thyme, and chopped sage. Sauté until mushrooms brown and liquids evaporate, about 12 minutes. Transfer mixture to bowl. Add broth to same pot and boil until slightly reduced, scraping up browned bits, about 7 minutes. Remove from heat. Add 1 teaspoon truffle oil and mushroom mixture. Season to taste with salt and pepper. do ahead Sauce can be made 2 hours ahead. Let stand at room temperature.
  6. Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
  7. Meanwhile, rewarm sauce. Add butter; toss until blended. Using strainer, transfer gnudi to pot with sauce. Toss over medium heat until sauce coats gnudi. Season with salt and pepper.
  8. Transfer to large shallow bowl. Crumble prosciutto over. Top with sage leaves; serve with additional Pecorino.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 445.52 Kcal (1865 kJ)
Calories from fat 268.49 Kcal
% Daily Value*
Total Fat 29.83g 46%
Cholesterol 85.4mg 28%
Sodium 587.37mg 24%
Potassium 759.64mg 16%
Total Carbs 27.43g 9%
Sugars 7.03g 28%
Dietary Fiber 3.58g 14%
Protein 19.31g 39%
Vitamin C 7.1mg 12%
Iron 2.4mg 13%
Calcium 239mg 24%
Amount Per 100 g
Calories 110.57 Kcal (463 kJ)
Calories from fat 66.63 Kcal
% Daily Value*
Total Fat 7.4g 46%
Cholesterol 21.19mg 28%
Sodium 145.77mg 24%
Potassium 188.52mg 16%
Total Carbs 6.81g 9%
Sugars 1.74g 28%
Dietary Fiber 0.89g 14%
Protein 4.79g 39%
Vitamin C 1.8mg 12%
Iron 0.6mg 13%
Calcium 59.3mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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