Ricotta Gnudi

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-serves 4-

• 1 cup fresh ricotta cheese
• 1 cup grated Parmesan, plus more for finishing the pasta
• 2 eggs plus 1 egg yolk
• 1 cup all purpose flour
• 4 cups semolina flour
• 3 tablespoons unsalted butter
• ½ pound oyster mushrooms
• ½ pound crab mushrooms
• 2 Tbsp pickled spring garlic

Combine the following ingredients: Ricotta, Egg, Parmesan in a bowl and whisk vigorously to combine. The mixture should be light and airy when you're finished.

Next, fold in the 1 cup of flour until it is combined with the ricotta mixture, adding more flour by the tablespoon if needed so that the mixture isn't too sticky to roll into 1-inch balls.

Using floured hands, roll the ricotta mixture into balls and place in a bowl or dish that has 1/4 inch of the semolina sprinkled on the bottom. Arrange the balls so that they are not touching each other or the sides. When you have a layer, cover the balls completely with flour and begin another layer. Finish by completely burying the ricotta balls and transfer to the fridge. Leave overnight.

Carefully unearth the gnudi and place on a rimmed baking sheet. The flour that remains can be sifted back into a container to use in the future.

Allow the gnudi to come to room temperature, and in the meantime prepare the brown butter and bring a pot of salted water to boil.

In a skillet, melt the butter over medium-high heat. Watch it carefully, and when the butter solids begin to brown and the butter is foamy , add mushrooms. Just a few moments longer on the heat and the butter should turn a nutty brown color. Don't overcook it to avoid introducing any bitter flavors.

Carefully transfer the gnudi to a pot of salted boiling water and cook until they float, about 1 minute.

They don't need long at all, and the pasta coating can turn tough if they are in the water too long.

Remove them with a slotted spoon to drain, and serve with the brown butter and sautéed mushrooms. Grate Parmesan over them, if desired.