Ricotta Gnudi with Wild Mushroom and Truffle Sauce

Ricotta Gnudi with Wild Mushroom and Truffle Sauce
Photo by Wyatt Counts


  • 2 cups chicken stock or low-sodium chicken broth
  • ¾ cup all-purpose flour
  • 1 pound fresh ricotta cheese
  • 5 tablespoons extra-virgin olive oil
  • 1 large egg
  • 12 fresh sage leaves
  • Large pinch of ground white pepper
  • + 9 more ingredients
    • 2 pounds fresh wild mushrooms (such as crimini, oyster, and shiitake)
    • 4 tablespoons butter
    • ½ teaspoon salt
    • 1/3 cup finely grated Pecorino Romano cheese
    • 6 thin prosciutto slices
    • 2 teaspoons fresh sage
    • 6 fresh thyme sprigs
    • 1 teaspoon black truffle oil
    • 2 large shallots

Line medium bowl with several layers of paper towels. Spoon ricotta cheese into 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. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cove...

View full recipe at Epicurious


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