Ricotta Gnudi With Chanterelles

Submitted by BlondeBrownie

"From Food and Wine Magazine"

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 6

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.