- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Yield: Serves: 6
- 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
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.
Roll gnudi into 1-inch balls. Using floured hands, roll in remaining semolina flour to coat.
In a medium large pot, heat to a rolling boil. Place gnudi in water for 1 minute or until they float to the surface.
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.
Place gnudi on plate and spoon mushroom mixture over; sprinkle with remaining Parmesan.
- 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.
Amount Per Serving
Total Fat 34.2g
Saturated Fat 19.1g
Trans Fat 10.8g
Polyunsaturated Fat 2.9g
Dietary Fiber 7g
Vitamin A 144RE
Vitamin C 10mg