Ricotta Gnudi With Chanterelles

From Food and Wine Magazine

• Ready In: 45 mins
• 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.