Gnudi are soft, pillowy dumplings. These are pumped up with both fresh and dried mushrooms. They’re very rich, so you only need a small serving.
1 cup (250 mL) ricotta cheese
1/2 cup (125 mL) grated Parmesan cheese
1/4 oz (7 g) dried porcini mushrooms, chopped
1/2 tsp (2 mL) grated nutmeg
2 whole free-range eggs
1/2 cup (125 mL) unbleached all-purpose flour
4 cups (1 L) semolina or rice flour
2 Tbsp (30 mL) each butter and extra-virgin olive oil
1 cup (250 mL) sliced button mushrooms
1 cup (250 mL) low-sodium chicken broth
1 Tbsp (15 mL) good quality balsamic vinegar
1 cup (250 mL) enoki mushrooms, trimmed
Sea salt and ground black pepper, to taste (optional)
In medium-sized bowl, vigorously stir cheeses with dried porcini mushrooms, nutmeg, and eggs. Mixture should be light and airy. Gently fold in unbleached flour, just until mixed. Dough will be a little sticky.
Scatter about one-third of semolina flour over bottom of 9 x 9 in (2.5 L) baking pan. Using floured hands, portion ricotta mixture into about 12 balls. Arrange balls, in a single layer without touching, on bottom of dish. Cover with remaining two-thirds of flour so balls are buried. Refrigerate overnight.
Bring large pot of water to boil. Meanwhile, for sauce, place butter and oil in large frying pan set over medium-high heat. When hot, add button mushrooms. Stir often, until soft, 4 minutes. Pour in broth and vinegar; bring to boil. Reduce heat and simmer, stirring often, until broth has reduced by half. Remove from heat. Stir in enoki mushrooms. Taste and season with salt and pepper, if desired.
When water is boiling, add refrigerated gnudi dumplings, a few at time. Shake off excess flour before dropping into water. Gently boil until they float, about 1 to 1 1/2 minutes. Remove with slotted spoon and place on warm platter. Repeat with remaining gnudi. Spoon mushroom sauce overtop.
Each serving contains: 271 calories; 13 g protein; 16 g total fat (7 g sat. fat, 0 g trans fat); 13 g total carbohydrates (1 g sugars, 1 g fibre); 217 mg sodium
source: "White Vegetables", alive #372, October 2013
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