Ricotta Gnudi with Wild Mushroom and Truffle Sauce

Name: Ricotta Gnudi with Wild Mushroom and Truffle Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters all purpose flour plus additional for coating; 59 milliliters ( 1/2 stick) chilled butter, diced; 1 large egg; 907 grams fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced; 454 grams fresh ricotta cheese; 2 teaspoons chopped fresh sage; 1 pinch Large of ground white pepper; 473 milliliters low-salt chicken broth; 5 Tbsps extra-virgin olive oil, divided; 28 grams 1/3 cup finely grated Pecorino Romano cheese (about plus additional for serving; 6 slices thin prosciutto slices; 12 whole fresh sage leaves; 1 teaspoons salt; 2 larges shallots, chopped; 6 fresh thyme sprigs; 1 teaspoon black truffle oil

Ricotta Gnudi with Wild Mushroom and Truffle Sauce might be just the main course you are searching for. This recipe serves 6. One serving contains 481 calories, 20g of protein, and 36g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up all purpose flour plus additional, truffle oil, sage leaves, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl.

Ingredients you will need

Ricotta Cheese

Equipment you will use

Paper Towels

Bowl

Let drain at least 30 minutes and up to 1 hour.

Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend.

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Pecorino Romano

White Pepper

Salt

Egg

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Bowl

Mix in ricotta.

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Ricotta Cheese

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.

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Dough

All Purpose Flour

Line rimmed baking sheet with plastic wrap.

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Wrap

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Baking Sheet

Plastic Wrap

Place some flour in bowl. For each gnudi, gently roll 1 heaping teaspoonful of dough into ball.

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Dough

All Purpose Flour

Roll

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Bowl

Add to flour; toss to coat lightly, shaping into short log.

Ingredients you will need

All Purpose Flour

Place on baking sheet. Do ahead Can be made 4 hours ahead. Cover; chill.

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Baking Sheet

Heat 1 tablespoon oil in large pot or extra-large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Pot

Add 3 prosciutto slices. Cook until beginning to brown, about 2 minutes per side.

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Prosciutto

Transfer to paper towels. Repeat with remaining prosciutto.

Ingredients you will need

Prosciutto

Equipment you will use

Paper Towels

Add whole sage leaves to pot; sauté until crisp, about 1 minute per side.

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Sage

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Pot

Transfer to paper towels.

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Paper Towels

Heat remaining 4 tablespoons oil in same pot over medium-high heat.

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Cooking Oil

Equipment you will use

Pot

Add all mushrooms, shallots, thyme, and chopped sage. Sauté until mushrooms brown and liquids evaporate, about 12 minutes.

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Mushrooms

Shallot

Thyme

Sage

Transfer mixture to bowl.

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Bowl

Add broth to same pot and boil until slightly reduced, scraping up browned bits, about 7 minutes.

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Broth

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Pot

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.

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Salt And Pepper

Truffle Oil

Mushrooms

Sauce

Let stand at room temperature.

Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.

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Water

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Pot

Meanwhile, rewarm sauce.

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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.

Ingredients you will need

Salt And Pepper

Butter