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  • Serves 6 (5.5 lb)
Ricotta Gnudi with Wild Mushroom and Truffle Sauce

Ingredients

  • 2 pounds fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced 2 pounds fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
  • 1 pound fresh ricotta cheese* 1 pound fresh ricotta cheese*
  • 2 cups low-salt chicken broth 2 cups low-salt chicken broth
  • 3/4 cup all purpose flour plus additional for coating 3/4 cup all purpose flour plus additional for coating
  • 6 thin prosciutto slices 6 thin prosciutto slices
  • 1/3 cup finely grated Pecorino Romano cheese (about 1 ounce) plus additional for serving 1/3 cup finely grated Pecorino Romano cheese (about 1 ounce) plus additional for serving
  • 5 tablespoons extra-virgin olive oil, divided 5 tablespoons extra-virgin olive oil, divided
  • 1 large egg 1 large egg
  • 1/4 cup ( 1/2 stick) chilled butter, diced 1/4 cup ( 1/2 stick) chilled butter, diced
  • 2 large shallots, chopped 2 large shallots, chopped
  • 12 whole fresh sage leaves 12 whole fresh sage leaves
  • 6 fresh thyme sprigs 6 fresh thyme sprigs
  • 1 teaspoon black truffle oil* 1 teaspoon black truffle oil*
  • 1/2 teaspoon salt 1/2 teaspoon salt
  • Large pinch of ground white pepper Large pinch of ground white pepper

Nutritional values
Per serving (15 oz)

% Daily Values*
  • Total fat 38.4g 49%
  • Saturated fat 16.5g 83%
  • Protein 25.2g 50%
  • Salt 977.9mg 43%
  • Total carbs 40.7g 15%
  • Fiber, total dietary 6.6g 24%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on epicurious.com
Ricotta Gnudi with Wild Mushroom and Truffle Sauce on epicurious.com
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