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Gnudi with Brown Butter Peas & Mushrooms

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INGREDIENTS

  • 4 cup semolina flour, divided
  • 1 Tbsp. salt
  • 1 Tsp. black pepper
  • 3 Tbsp. butter
  • 1 cup peas, blanched
  • 2 cups chanterelle mushrooms
 

DIRECTIONS

  • 1

    In a large bowl, combine Ricotta, Parmesan,eggs, nutmeg, chives and oil. Mix well, then add 1/2 cup of flour using all of the all-purpose and approximately 2 cups semolina, 1/2 cup at a time until it can form a ball without being too sticky.

  • 2

    Roll gnudi into 1-inch balls. Using floured hands, roll in remaining semolina flour to coat.

  • 3

    In a medium large pot, heat to a rolling boil. Place gnudi in water for 1 minute or until they float to the surface.

  • 4

    In a small sauté pan, melt butter until slightly brown; add mushrooms, salt and pepper. Cook for about 5 minutes over medium heat. Add peas and lightly toss with butter.

  • 5

    Place gnudi on plate and spoon mushroom mixture over; sprinkle with remaining Parmesan.

Gnudi with Brown Butter Peas & Mushrooms
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Yield: Serves: 6

HELPFUL HINTS

  • Gnudi can be described as the filling for ravioli without the pasta, i.e., "nude." They are similar to gnocchi made with Ricotta cheese instead of mashed potato.
  • Frozen peas can be used; cook according to package directions using the minimum time specified.
  • If fresh chanterelle mushrooms are not available, rehydrate dried chanterelles according to package directions. 2 oz. dried = 2 cups rehydrated.
  • Other fresh, woodsy mushrooms can be used instead of chanterelles, such as crimini or shitake.
 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 928

Total Fat 34.2g

Saturated Fat 19.0g

Trans Fat 10.8g

Polyunsaturated Fat 2.9g

Cholesterol 266mg

Sodium 1941mg

Carbohydrates 108g

Protein 46g

Dietary Fiber 7g

Vitamin A 144%

Vitamin C 10%

Calcium 675%

Iron 8%