I have enjoyed making and eating gnudi for years. All the while, I have known the word gnudi is Italian for “naked” or “nude,” a cognate to help you pronounce the word. It was only today that I asked, “Why are they called that?” In Tuscany, they were given this moniker because they are the filling for a ravioli without the pasta casing on the outside. Not fully clothed, as it were.
In today’s recipe, these little naked dumplings go wild — but in a “fun guy” way. And, by that of course, I mean wild fungi. I love your basic button and cremini mushrooms, but the real flavor comes from the wild ones: porcini, hens of the woods, lobsters, oysters, morels, and — the star of today’s show — chanterelles.
Whenever I see chanterelles for sale — in the farmers market or the grocery — I grab them. I have been known, when traveling on business to the Pacific Northwest, to buy pounds of them and bring them back in my carry on. (Um, that is very different than carrion, although some wild mushrooms can smell that way.)
The gnudi were made with artisanal goat ricotta from my friends at Fiore di Capra goat farm. The mushrooms were from a lucky grocery store purchase but, from their condition and the dirt on them, you can tell they weren’t farm raised — these are wild things. (I think I love them. But I wanna know for sure.) … (Sorry, I’ve been binge listening to the ’60s station.)
This is one time your mother would approve of you getting naked and wild! Maybe you could make them for her?
~ David
Ricotta Gnudi with Chanterelles
Ingredients
- 1 pound whole milk ricotta cheese
- ¼ cup finely grated Parmigiano-Reggiano cheese
- 1 large egg, beaten
- 2 teaspoons unsalted butter
- ¼ teaspoon freshly grated nutmeg
- 1 cup flour, plus extra
- 1/4 cup extra-virgin olive oil, plus extra
- 1 large shallot, minced
- 4 ounces pancetta, diced
- 1 pound chanterelle mushrooms, cleaned
- salt
- 1/2 cup chicken broth
- 3 tablespoons unsalted butter
- 2 teaspoons fresh thyme leaves
- 3 ounces baby arugula
- shaved Parmigiano-Reggiano, for serving
Instructions
- In a large bowl, combine the ricotta, the 1/4 cup of grated Parmigiano-Reggiano, the egg, butter and nutmeg. Sprinkle 1 cup of the flour over the ricotta mixture and gently stir it in. Dust the dough lightly with more flour and shape into a ball. On a lightly floured work surface, roll the dough out to a rope (or several ropes) about 1 inch thick and cut it into 36 pieces of about an inch in length. Gently roll the pieces into balls and transfer to a floured baking sheet, and set aside. Set water on heat in which you will boil them.
- Meanwhile, for the sauce: In a large skillet, heat 1/4 cup of the oil. Add the shallots and pancetta and cook until shallots are clear and pancetta is turning golden. Add the chanterelles, sliced if large, and season lightly with salt; cook over medium-high heat until the mushrooms are lightly browned, about 6-8 minutes. Add the broth and butter, and stir until the butter is melted. Add the thyme and arugula, stir, and taste for seasoning. Set aside.
- In a large pot of boiling salted water, boil the gnudi until tender and cooked through, about 6 minutes; drain. Add the gnudi to the skillet and stir gently to coat with the sauce. Cook over moderate heat for 2 minutes. Spoon the gnudi and sauce into bowls. Drizzle with oil, shave Parmigiano-Reggiano over top and serve.
- Serves 4.
© 2024 Copyright Cocoa & Lavender
Minimally adapted from Food & Wine.
John / Kitchen Riffs
March 13, 2021 at 9:03 amI’ve had gnudi in restaurants, but I don’t recall ever making it myself. Something I need to correct! Lovely idea combining it with chanterelles. But then, it’s a lovely idea to use chanterelles in anything. 🙂 Such a simple dish, but the flavor looks to be spectacular. And I’m all for spectacular. Particularly on my plate. Good stuff — thanks.
Cocoa & Lavender
March 14, 2021 at 12:27 pmThat should be the name of a post. Or a restaurant. Or a gourmet shop. “Spectacular on a Plate!” Thanks, John – I always appreciate your kind comments.
Christina Conte
March 13, 2021 at 9:32 amOh my, oh my! This is something I would LOVE to eat! I love all of the ingredients! I have only made ricotta gnudi, but I think they would be lovely with these mushrooms, too.
It’s funny that you suggest making it for our mothers, because my mother is deathly allergic to chanterelles! She loves them, but they don’t love her back, sadly.
Cocoa & Lavender
March 14, 2021 at 12:25 pmI am so sad for your mother, Christina! But I am sure she is sad fro me re: garlic! 🙂 You could use any wild mushrooms that she can eat – I know it will still be amazing!
Frank Fariello
March 13, 2021 at 1:32 pmThese look amazing, David! I’d probably have three helpings. Chanterelles are probably my favorite fungus (how’s that for alliteration?) Too bad they’re a rarity around these parts. But when I do see them, I grab a box immediately as they disappear quickly.
Cocoa & Lavender
March 14, 2021 at 12:24 pmWell, “in theory” this would feed four. But we knew that theory was not relative. Any time I see special mushrooms I get them – there is always a way to use them.
Valentina
March 13, 2021 at 3:57 pmWhat a delicious meal, David. I haven’t had gnudi before. Clearly I must! All of these ingredients together must be so fabulous — love the creamy-earthy vibe. 🙂 ~Valentina
Cocoa & Lavender
March 14, 2021 at 12:21 pmThat surprises me, Valentina! I definitely think you should give these a try! And, yes, they are incredibly early – the whole dish is!
Eha Carr
March 13, 2021 at 4:51 pm*smile* Having been born up Scandinavia way there has never been a problem with nudity – daresay Mom was the one who taught it on the beach and the river and in the sauna . . . there could be a problem with the mushrooms tho’ and trial and error will dictate which of the very many Asian ones available might fill the bill for this absolutely delightful enterprise to come ! . . . Love the use of the baby rocket always in the crisper . . .
Cocoa & Lavender
March 14, 2021 at 12:20 pmI think some of the Asian mushrooms will work just fine. I know oysters would, and I imagine others would, as well.
Chef Mimi
March 14, 2021 at 5:52 amI’ve made them before but I served them with a red sauce. This is spectacular, and way more fun. Beautiful shrooms.
Cocoa & Lavender
March 14, 2021 at 12:19 pmThese are a bit different from the ones normally served with red sauce, Mimi – definitely worth a try when you can get the ‘shrooms!
Melissa
March 14, 2021 at 8:09 amLoved your headline, David and the recipe looks great. We often get the spinach and ricotta gnudi in red sauce that’s always on the menu at one of our local Italian restaurants, but I confess I’ve never made them. Plainly, it’s time!
Cocoa & Lavender
March 14, 2021 at 12:18 pmI try to be provocative – perhaps it gets people to read my posts? I, too, have had them with spinach and tomato sauce (which is lovely), but these are quite different! Yes, it is time! Thanks for your comment, Missy!
gloria Roa Baker
March 14, 2021 at 5:30 pmDear David I love how you call the recipes, always wonderful, looks absolutely delicious !! take care
Cocoa & Lavender
March 15, 2021 at 3:24 pmThanks, Gloria – I have lots of fun with the titles!
Gloria
March 17, 2021 at 8:42 pmI know 😂😂
Cocoa & Lavender
March 18, 2021 at 7:52 am😊
sherry
March 14, 2021 at 11:26 pmi love all the flavours here david. i always have a giggle to myself when i see ‘arugula’. i can just never say it properly. thank heavens we call it ‘rocket’.
Cocoa & Lavender
March 15, 2021 at 3:24 pmDon’t tell anyone, Sherry, but we call it rocket at our home, too.
Pauline
March 15, 2021 at 12:06 amWhat a sensational recipe, absolutely delicious, my mouth is watering. I don’t think exotic chanterelle mushrooms are available here, wild or farmed but I could be wrong. But I love their name as well and will keep an eye out for them. I’ve never eaten gnudi, but what a great name prompting lots of discussions at a dinner party. Thanks for the inspiration.
Cocoa & Lavender
March 15, 2021 at 3:25 pmOh, yes Pauline – the dinner party discussions! (How I look forward to them again!) Other full-flavor wild mushrooms would be wonderful with this!
Ron
March 15, 2021 at 10:23 amDavid your ricotta gnudi looks mighty amazing. But, I don’t think it’s naked but indeed all dressed up and ready to go to town. The wild mushrooms and pancetta must really pair well with the gnudi making it rustic yet refined.
We’re out of our wild mushroom season, but come mid-July I know just where to go to get the wild mushroom to have with this dish.
Cocoa & Lavender
March 15, 2021 at 3:26 pmYou know, you are right Ron – it IS all dressed up! I hadn’t thought about that. I hope you get to make them soon – July isn’t too far off!
Raymund
March 16, 2021 at 3:10 pmI love anything mushrooms, love those earthy flavours you get from them, specially those dried ones, so much umami
Cocoa & Lavender
March 17, 2021 at 7:42 amI agree, Raymund — the earthiness of mushrooms is so alluring.
cathy
March 16, 2021 at 7:48 pmNaked and wild never looked so good…especially when you are older. LOL
I adore mushrooms, and we have a wonderful supplier at our farmer’s market. This recipe would be a great use of mushrooms of all types.
Cocoa & Lavender
March 17, 2021 at 7:43 amDefinitely, Cathy! We have some good mushrooms at our market, too, but not with the variety you probably have. Still, any fresh mushroom is good with me!
2pots2cook
March 17, 2021 at 6:51 amWild thing, you make my heart sing… Yay !
Cocoa & Lavender
March 17, 2021 at 7:44 amSuch a great song from our youth, Davorka!
Jeff the Chef
March 18, 2021 at 7:15 amI thought I’d had it with nudie fun guys, but it looks like there are more adventures to be had! I’ve met very few mushrooms I haven’t loved, but I’ve never had – or even heard of – gnudi. As much as I love pasta, there’s something about this dish that seems alluring. Of course, I could say that about everything you post! Your dishes always look so beautiful.
Cocoa & Lavender
March 18, 2021 at 7:51 amGood to know you’ve still got the adventurous spirit, Jeff! Thanks again for your kind words. I, too, love pasta… am pretty close to the addiction stage. But these gnudi really do a good job of giving you the same feeling as a big bowl of pasta.
The-FoodTrotter
March 18, 2021 at 3:06 pmI’m not always fond of stong flavoured mushrooms such as chanterelles, but I must say that your gnudi look so delightfully smooth and fluffy! I really wanna try the recipe 🙂
Cocoa & Lavender
March 19, 2021 at 6:08 amHonestly, this can work well with any mushroom enjoy, Romain. The gnudi are amazing…
sippitysup
March 19, 2021 at 7:47 amI once “assisted” a famous TV chef at a Pebble Beach Food and Wine event. He was making gnudi that day and I was sitting in the front row of his cooking demo. He said he needed a volunteer and (without raising my hand) he picked me. When I got up on stage he turned his back to the audience and looked me in the eye and said “I need help, man!” He reeked of a hangover and his hands were shaking. He talked me through the steps and I made his gnudi! I was in such a panic I blocked the process from my memory. I’m happy to have the recipe written here from a more “sober” source! GREG
Cocoa & Lavender
April 1, 2021 at 6:42 amHey, Greg – not sure where my original comment went (loving anything technical these days), but that is a great story. I just made this again last night – using oyster, pioppini, and shiitake mushrooms – and it was just as fantastic as the first time. Hope you get a chance to make it.
John
March 19, 2021 at 1:43 pmI succumbed to buying a packet of supermarket gnocchi the other day to make a quick dinner, as my folks are visiting. As soon as I bit into the cooked, manufactured gnocchi I vowed to take the effort and make it from scratch next time. Silly me.
Slippery Jack’s are almost in season here, so it looks like I’ll be visiting a pine forest soon. I definitely want to try this recipe!
Cocoa & Lavender
April 1, 2021 at 6:44 amSlippery Jacks? I will have to look them up – new to me. As I just said to Greg, I made this again last night and I think it will be in our regular rotation. As for store bought gnocchi? I learned that lesson many years ago. Homemade is the only way to go.
Karen (Back Road Journal)
March 22, 2021 at 3:08 pmWell if your title didn’t get you 10,000 hits in the first hour that last photo of the final dish did it. Beautiful to look at and delicious to eat I’m sure.
Cocoa & Lavender
April 1, 2021 at 6:44 amI was hoping for 1,000 hits, Karen – but I don’t think I even got close. 🙂 When I did my “French Tart” post, though, it was quite popular.
Inger @ Art of Natural Living
March 24, 2021 at 11:49 amOh this is lovely David! It won’t be too long before the farmers markets open which is where I’m likely to score some chanterelles. As an aside there is a local restaurant with a mushroom pizza they call the “Fun Guy.” One day when we knew they’d have a line we thought about getting carryout and taking it to a local park. “Oh a Fun Guy on the beach,” my daughter (innocently) chimed in. I think that could be worthy of this post!
Cocoa & Lavender
April 1, 2021 at 6:46 amInger – I have now made it with chanterelles, garden variety cremini mushrooms, and (most recently) with a combination of oyster, pioppini, and shiitake mushrooms – all very good but I think I like the more exotic mushrooms. I hope your markets are open by now… I am so glad I had ours every week during the pandemic. It was a lifesaver.
Marcelle
May 29, 2021 at 10:45 amDavid, I love Chanterelles!! It’s been SO long since I’ve had them, however as they are impossible to find here Texas. Maybe I could order some dried?🤔I’m going to see what I can find, but I may make this with some cremini mushrooms otherwise. This dish looks comforting and delicious!!
Cocoa & Lavender
May 29, 2021 at 12:34 pmMarcelle – I have made this with all sorts of mushrooms – cremini, oyster, and even shiitakes – it is great with any (or a combination) if you can’t find chanterelles!
20 Best Chanterelle Recipes to Satisfy Mushroom Lovers - Tasty & Healthy Recipes
May 25, 2023 at 9:27 pm[…] Ricotta Gnudi with Chanterelles […]