Recipe: Gnudi (Ricotta Dumplings)

Gnudi with Wild Mushroom Sauce

Yes, the "g" is silent - like gnaw, gnome, and gnocchi.... In fact, gnocchi and gnudi are close cousins - gnudi comes from southern Italy and replaces potato with ricotta.  This recipe is foolproof.  Sure you can get gnocchi from the grocery store, but these are on another level! Light and moist... like little clouds dancing across your tongue.  Say "No!" to dry, dense, rubbery pasta!

 Serves 4

-1 (16 oz) container of light ricotta cheese

-1 large egg

-1/4 cup of Parmesan cheese

-1/4 cup of extra virgin olive oil

-1 cup of all purpose flour

• In a large bowl, mix all the ingredients to combine. 
• Dough should be slightly tacky and stick to your fingers, a bit like bubble gum.
• Cover and refrigerate for 15 min.
• Before shaping, boil a large pot of salted water if cooking immediately.
• Sprinkle work surface with flour.
• Divide dough into half, then quarters, and finally into eight portions.
• Roll one of the eighths into a rope about 3/4" thickness.  Think back to childhood and how you used to work that Playdoh!
• Using a knife, cut the rope into about  1" pieces.
• If you feel inspired you can use a fork to makes some grooves in each piece to better hold some sauce, but that is entirely optional.
• Continue with the remaining 7 balls of dough.
• If you aren't cooking the gnudi right way, generously coat a baking sheet with flour.  Place the gnudi on the baking sheet. Cover with cling wrap and use the next day.
• Otherwise, add the gnudi to the the boiling water.  Gently give a few stirs so the gnudi don't stick together.
• Gnudi is cooked when it rises to the surface, about 2 min.
• Using a slotted spoon, strain and serve with the sauce of your choice (tomato, brown butter, etc.), or the wild mushroom sauce below. 

Wild Mushroom Sauce:
- 0.5 oz (14g) box of dried wild mushrooms (see also Mushroom Risotto)
-1/4 cup dry white wine
-1/2 cup chicken stock
-1/4 cup of heavy cream
-1 tbsp olive oil
-4 sprigs of fresh thyme, stems removed and chopped
-grated Parmesan cheese
-salt & pepper

• Start the sauce before adding the gnudi to the boiling water.
• Rehydrate mushrooms in some warm water for about 15min.
• In a nonstick skillet over medium heat, add the olive oil.
• Remove the mushrooms, reserving the "mushroom stock"
• Roughly chop the mushrooms and add to the skillet with the chopped thyme.
• After a few minutes, add the wine and scrap any bits off the bottom of the pan.
• Add the stock and heavy cream.  Simmer for a few minutes to thicken.
• Add salt and pepper to taste.  If the pasta isn't cooked, reduce to low heat.
• Otherwise, remove gnocchi from boiling water and add to sauce.
• Serve immeditately with freshly grated Parmesan cheese.