Ricotta Gnudi with Pink Oyster Mushrooms and Sage Cream Sauce Recipe

Ricotta Gnudi with Pink Oyster Mushrooms and Sage Cream Sauce Recipe
December 8, 2013 logrofarms
Ricotta Gnudi with Pink Oyster Mushrooms and Sage Cream Sauce Recipe

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This delicious recipe was given to us by Patrick Deschner, a Chef at Uncorked Tasting Room & Wine Bar in Austin.

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Gnudi Recipe

  • 2 Cups Ricotta
  • 1 Egg
  • 1 Egg Yolk
  • 1/2 Cup Grated Parmesan
  • 1/2 Cup AP Flour
  • 2 Teaspoons Salt
  1. Prepare a sheet pan with a sheet of parchment paper and a generous dusting of flour.
  2. Combine all ingredients and lightly work into a dough. Adjust with additional flour if dough is overly sticky.
  3. Roll dough out to roughly 12 inches long by 1/2 inch thick. Cut Gnudi from roll into 1/2 inch pieces and place on floured parchment.
  4. Continue portioning Gnudi until all dough is used.
  5. Set aside to be boiled later.

Cream Sauce

  • 1/2 Cup White Wine
  • 1 Pint Heavy Whipping Cream
  • 2 Ounces Fresh Sage Roughly Chopped
  • 4 Ounces Fresh Arugula
  • 8 Ounces Pink Oyster Mushrooms
  • Salt and White Pepper to Taste
  1. Reduce white wine in a large sauté pan until almost dry.
  2. Add cream and Sage reduce 5 minutes
  3. While cream is simmering bring a large pot of salted water to a boil.
  4. Cook Gnudi in boiling water for 10 minutes or until fluffy but not gummy.
  5. Grill or broil oyster mushrooms for one minute on each side
  6. Toss cooked Gnudi with cream sauce and add arugula just before plating.
  7. Top each plate with some of the oyster mushrooms

Enjoy!

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