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

Skip to main content

Recipe notes

Back to top