Ricotta Gnudi with Chanterelles Recipe

Name: Ricotta Gnudi with Chanterelles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
In a large bowl, combine the ricotta, the 1/4 cup of Parmigiano, the egg, butter and nutmeg.
2
Sprinkle 1 cup of the flour over the ricotta mixture and fold it in.
3
Dust the dough lightly with more flour and shape into a ball.
4
On a lightly floured work surface, roll the dough out to a rope and cut it into 36 pieces.
5
Gently roll the pieces into balls and transfer to a floured baking sheet.
6
In a large skillet, heat 1/2 cup of the oil.
7
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.
8
Add the garlic and thyme and stir over low heat for 30 seconds.
9
Add 1/2 cup of water and the butter, raise the heat to moderate and stir until the butter is melted.
10
Season with salt.
11
In a large pot of boiling salted water, boil the gnudi until tender and cooked through, about 6 minutes; drain.
12
Add the gnudi to the skillet and stir gently to coat with the sauce.
13
Cook over moderate heat for 2 minutes.
14
Spoon the gnudi and sauce into bowls.
15
Drizzle with oil, sprinkle with cheese and serve.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Ricotta Gnudi with Chanterelles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta Gnudi with Chanterelles

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