Gnudi with Peas & Mushrooms

Prep Time: 15 min  |  Cook Time: 15 min  |  Servings: 6  |  Calories: 916
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Gnudi with Peas & Mushrooms
Prep Time
15 min
Cook Time
15 min

Make these handmade balls— a traditional Italian treat known as ‘gnudi’—with our simple recipe using Sargento® Shredded Parmesan Cheese and fresh ingredients. The heartiness of chanterelle mushrooms and grassy flavor of crisp cooked peas goes perfectly with this dish, making for a wholesome and filling meal.

  • 1 (15 oz.) container Sargento® Whole Milk Ricotta Cheese
  • 2 -1/2 cups (10 oz.) Sargento® 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
  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.

Serving Size 6

Calories 916

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 32.60g 53%
Sat. Fat 17.80g 96%
Mono Unsat. Fat 10.80g
Poly Unsat. Fat 2.90g
Cholesterol 267mg 89%
Sodium 1920mg 81%
Total Carbohydrate 111g 36%
Dietary Fiber 7g 28%
Sugars 0g
Protein 42g
Vitamin A 144RE
Vitamin C 10mg 17%
Calcium 630mg 68%
Iron 8mg 44%