Gnudi Ingredients
2 eggs
2 egg yokes
1 cup whole milk ricotta cheese
1 pkg frozen chopped spinach, squeezed dry
5 tbsp. flour
1 cup grated Parmesan cheese
1 tsp. salt
¼ tsp. ground nutmeg
1 tsp. ground black pepper
Sauce ingredients
1 lb. sliced mushrooms
2 large shallots, chopped
1 13.75 0z. can artichoke hearts, quartered
½ cup rinsed capers
2 cups chicken stock
6 sprigs fresh thyme, or 1 tsp. dry
1 ½ tsp. ground sage
3 cloves minced garlic
1 tsp. ground black pepper
¼ lb. butter cut into small pieces( half stick)
Basic Gnudi Preparation
In a large bowl, mix the ricotta, Parmesan cheese ,spinach ,and eggs together until well combined. Next, mix in the flour and dry seasonings. Cover and refrigerate for four hours.
Bring a large pan of salted water to a boil. Place one cup of loose white flour in a shallow bowl and set aside. Take the chilled dough, and using a teaspoon, scoop out a rounded spoon full and place it in the palm of your hand. Gently roll the dough into a ball and place in the loose flour. Continue the process until all of the dough has been used. Using a gentle motion, shake the Gundi until well coated. Remove same from the flour, shaking off the excess. Place the Gundi into the boiling water and cook for four minutes. Remove the Gundi from the water with a slotted spoon and place on a family style serving plate. Hold in a warm oven while you make the sauce.
Basic Sauce Preparation
Add ¼ cup olive oil to a heated large sauté pan. Add the shallots and garlic and sauté until translucent. Next, add the sliced mushrooms and sauté until tender. Stir in the dry and fresh seasonings and sauté an additional 2 minutes. Now add the chicken stock and reduce the heat to medium , and simmer until the liquid reduces by 1/3. Remove the Gundi from the warm oven and pour the sauce all over the Gundi. Top with thin sliced strips of prosciutto and grated Parmesan cheese. Serve immediately.
Yield: 6 servings
Prep time: Active:20 minutes, Passive: 4 hours
Cook time: Sauce: 12 minutes, Gundi: 4 minutes
