Ricotta gundi with mushroom-garlic butter recipe

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The light dusting of all-purpose flour on the outside of the raw gnudi is crucial to preserve the formed “dough” when cooking. These gnudi are also good with simple butter and cheese or a fresh marinara sauce. Use good-quality fresh ricotta from an Italian grocery or deli for the best results.

  • Yield: 4 to 6 Servings(2 dozen gnudi)

Ingredients

Gundi
  • 1 pound fresh ricotta, drained overnight
  • 1 large egg plus 1 large egg yolk, beaten
  • ½ cup chopped fresh chives
  • 1 finely grated lemon zest
  • Kosher salt
  • ½ cup freshly grated Parmigiano-Reggiano
  • ½ cup all-purpose flour, plus more for shaping
Mushroom-Garlic Butter
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces mixed wild mushrooms, such as any combination of porcini, chanterelle, and hen of the woods, wiped clean and broken into pieces or chopped
  • ½ cup thinly sliced spring garlic, scallions, or spring onions (white and light green parts)
  • 1 medium shallot, chopped
  • 1 tablespoon chopped fresh thyme
  • ½ cup chicken stock
  • 3 tablespoons cold butter, cut into pieces
  • Splash of sherry vinegar
  • ½ cup chopped fresh chives
  • ½ cup freshly grated Parmigiano-Reggiano
  • Kosher salt and freshly ground black pepper
How to Make It
    To make the Gnudi
  1. In a large bowl, combine the ricotta, egg and yolk, chives, lemon zest, and salt. Mix with a fork until smooth. Stir in the Parmigiano-Reggiano and flour until just combined. Don’t overmix.
  2. Spread a layer of flour on a rimmed sheet pan. Using 2 spoons, form the dough into about 24 oval-shaped gnudi, gently dropping them into the flour. Dust the tops with more flour and roll gently to coat.
  3. Refrigerate uncovered until firm, overnight if possible. When you are ready to cook the gnudi, bring a large pot of salted water to boil.
  4. To make the mushroom-garlic butter: Heat a large skillet over medium-high heat. Add the oil. When the oil is hot, add the mushrooms. Let cook, without stirring, for a few minutes, until browned. Reduce the heat to medium, stir, and add the spring garlic, shallot, and thyme. Cook until the garlic greens are wilted, about 5 minutes.
  5. Meanwhile, gently dust the excess flour from the gnudi and add them to the boiling water. Once the gnudi float, 2 to 3 minutes, simmer until cooked through, 4 to 5 minutes from the time they rise to the surface. Remove with a slotted spoon, reserving the pasta water, and add to the skillet with the mushrooms. Once all of the gnudi are in the skillet, add the stock, butter, and sherry vinegar, gently shake the pan, and stir until the sauce comes together, just 1 or 2 minutes, adding a little pasta water if the pan seems dry. Stir in the chives.
  6. Off the heat, sprinkle with the cheese and stir gently to combine. Season with salt and pepper. Let the gnudi sit in the skillet for 1 minute to firm up and then serve.
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