Description
Gnudi with Brown Butter Peas & Mushrooms
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Directions
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Yield: Serves: 6
INGREDIENTS
- 1 (15 oz.) container Sargento® Whole Milk Ricotta Cheese
- 2 -1/2 cups (10 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
- 4 whole eggs
- 2 egg yolks
- 1 tsp. nutmeg
- 1/4 cup chives
- 1 Tbsp. olive oil
- 1 cup all-purpose flour
- 4 cup semolina flour, divided
- 1 Tbsp. salt
- 1 Tsp. black pepper
- 3 Tbsp. butter
- 1 cup peas, blanched
- 2 cups chanterelle mushrooms
DIRECTIONS
- 1
In a large bowl, combine Ricotta, Parmesan,eggs, nutmeg, chives and oil. Mix well, then add 1/2 cup of flour using all of the all-purpose and approximately 2 cups semolina, 1/2 cup at a time until it can form a ball without being too sticky.
- 2
Roll gnudi into 1-inch balls. Using floured hands, roll in remaining semolina flour to coat.
- 3
In a medium large pot, heat to a rolling boil. Place gnudi in water for 1 minute or until they float to the surface.
- 4
In a small sauté pan, melt butter until slightly brown; add mushrooms, salt and pepper. Cook for about 5 minutes over medium heat. Add peas and lightly toss with butter.
- 5
Place gnudi on plate and spoon mushroom mixture over; sprinkle with remaining Parmesan.
HELPFUL HINTS
- Gnudi can be described as the filling for ravioli without the pasta, i.e., "nude." They are similar to gnocchi made with Ricotta cheese instead of mashed potato.
- Frozen peas can be used; cook according to package directions using the minimum time specified.
- If fresh chanterelle mushrooms are not available, rehydrate dried chanterelles according to package directions. 2 oz. dried = 2 cups rehydrated.
- Other fresh, woodsy mushrooms can be used instead of chanterelles, such as crimini or shitake.
Nutrition
Nutrition Facts
Serves: 6
Amount Per Serving
Calories 928
Total Fat 34.2g
Saturated Fat 19.1g
Trans Fat 10.8g
Polyunsaturated Fat 2.9g
Cholesterol 266mg
Sodium 1944mg
Carbohydrates 108g
Protein 46g
Dietary Fiber 7g
Vitamin A 144RE
Vitamin C 10mg
Calcium 677mg
Iron 8mg
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