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 lb whole milk ricotta cheese; ¼ cup freshly grated parmigiano-reggiano cheese; 1 large egg, lightly beaten; 2 teaspoons unsalted butter, melted; ¼ teaspoon grated nutmeg; all-purpose flour; extra virgin olive oil; 1 lb chanterelle mushroom; salt; 8 garlic cloves, sliced; 2 teaspoons fresh thyme; ½ cup unsalted butter, diced

Servings: persons

1 lb whole milk ricotta cheese
¼ cup freshly grated parmigiano-reggiano cheese
1 large egg, lightly beaten
2 teaspoons unsalted butter, melted
¼ teaspoon grated nutmeg
all-purpose flour
extra virgin olive oil
1 lb chanterelle mushroom
salt
8 garlic cloves, sliced
2 teaspoons fresh thyme
½ cup unsalted butter, diced

1
1.
2
Prepare the Gnudi.
3
In a large bowl, combine the ricotta, the 1/4 cup parmigano, the egg, butter and nutmeg.
4
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.
5
On a lightly floured work surface, roll the dough out to a rope and cut it into 36 pieces.
6
Gently rol the pieces into balls and transfer to a floured baking sheet.
7
2.
8
Prepare the Chanterelles.
9
In a large skillet, heat 1/2 cup of the oil.
10
Add the chanterelles, season with salt and cook over high heat until the liquid evaporates and the mushrooms are lightly browned.
11
10 - 12 minutes.
12
Add the garlic and thyme and stir over low heat for 30 seconds.
13
Add 1/2 cup of water and the butter, raise the heat to moderate and stir until the butter is melted.
14
Season with salt.
15
3.
16
In a large pot of boiling salted water, boil the gnudi until tender adn cooked through, about 6 minutes.
17
Add the gnudi to the skillet and stir gently to coat with the sauce.
18
Spoon the gnudi and sauce into bowls.
19
Drizzle with oil, sprinkle with cheese, and serve.

680

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 lb whole milk ricotta cheese, ¼ cup freshly grated parmigiano-reggiano cheese, 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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