Ricotta Gnudi with Mushrooms, Sage & Parmigiano Reggiano

Chef Mike from Ristorante Lombardo made a brand new pasta dish with fluffy ricotta cheese and oyster mushrooms.

Check out his recipe below:

1 pound of ricotta cheese

1/4 cup of Pecorino Romano

1 egg, lightly beaten

pinch of nutmeg

1 cup of all purpose flour, plus a little more for dusting

1/2 cup of butter

1 pound of mixed sliced mushrooms

8 garlic cloves, minced

16 leaves sage, sliced

wedge of Parmigiano Reggiano for grating

 

To make the gnudi, combine the cheeses, eggs and nutmeg thoroughly. Gently fold in the flour, and fold until you form a ball, that is no longer sticky to the touch. Cut the dough ball into 6 equal pieces. Roll each into a long strands about 1/2 inch thick. Cut into bite sized pieces, and transfer to a floured baking sheet. Bring a pot with about  6 quarts of salted water to a boil.

As the water comes to a boil: melt the butter in a skillet until it begins to foam and brown. Add the mushrooms and cook over high heat until they brown on the edges. Add the garlic cloves and sage and cook 30 seconds, until fragrant. Remove from heat. Add the gnudi to the boiling water until they begin to float, about 4 minutes. Drain and add to the mushroom pan. bring pan back up to heat, and gently toss the pan to combine all ingredients. Divide among 6 bowls and grate Parmigiano Reggiano over to finish.

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