RICOTTA GNUDI WITH FORAGED MUSHROOMS, BROWN BUTTER, AND THYME

THE VILLAGE PUB – Chef Dmitry Elperin

RICOTTA GNUDI
3 3/4 cups ricotta cheese
1/4 cup all-purpose flour
1/4 cup parmesan cheese, finely grated
1/4 teaspoon salt

METHOD
Mix the ingredients together until well incorporated, adding extra flour as needed. The dough should not stick to your hands or workspace. Using a small scoop or measuring spoon, portion dough into tablespoon-sized pieces. Roll into uniform balls and place on lightly floured sheet pans. Let air dry in refrigerator for at least 24 hours.

FORAGED MUSHROOMS
2 cups foraged mushrooms
4 tablespoons butter
1 tablespoon olive oil
2 sprigs fresh thyme
1/4 cup parmesan cheese, finely grated

METHOD
Using a dry towel, clean and brush away excess dirt from mushrooms. Give them a quick rinse, only if necessary. Bring a large pot of salted water to a boil. Reduce to a simmer. In a large saucepan over medium-high heat, add 2 tablespoons of butter and 1 tablespoon of olive oil. When hot, add mushrooms and thyme; let cook for 2 minutes without disturbing. Once the bottoms of the mushrooms are caramelized, turn them over and cook for an additional 2 minutes.

Remove mushrooms from pan, discard thyme and drain on paper towels.

Using the same saucepan over medium heat, add 2 tablespoons of butter. Cook the butter for about 5 minutes until it begins to foam. Keep an eye on the butter, intermittently swirling the pan and watching for it to brown. You will see brown specks in the pan and smell a distinctive nuttiness when the butter is ready. Remove butter from heat. Add ricotta gnudi to large pot of simmering water and cook for two minutes. Strain the gnudi and add to the pan with brown butter. Add mushrooms and toss quickly to combine.

Finish with finely grated parmesan cheese and serve.

Written By
More from Chloe Alpert

Lemon Pancake Souffle

Serves 6 INGREDIENTS 30 oz cake flour 1 tbs baking soda 1...
Read More