Homemade Gnudi in Creamy Mushroom Sauce
with Fried Sage and Walnuts
Go homemade tonight with plump pillows of ricotta gnudi! Unlike traditional potato gnocchi, these ricotta dumplings come together in less than an hour. The mushroom cream sauce is the perfect pairing, and the finishing touch of fried sage and walnuts take this dish over the top.
Ingredients: Mushrooms • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • All-purpose flour (wheat) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spinach • Grade A egg • Shallot • Walnuts • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Sage • Chives.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Ricotta Cheese
(Contains: Milk)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
227 g
Mushrooms
1 unit(s)
Shallot
56 g
Baby Spinach
7 g
Sage
7 g
Chives
113 mL
Cream
(Contains: Milk)
8 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Egg
(Contains: Egg)
28 g
Walnuts, chopped
(Contains: Walnuts May contain traces of: Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.31 tsp
Salt*
0.31 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Clear a space in your freezer large enough to fit a large plate.
- Line a large plate with parchment paper (use 2 plates or a baking sheet for 4 servings).
- Thinly slice chives.
- To a shallow dish, add half the flour.
- To a large bowl, combine ricotta, egg, half the chives, half the Parmesan, remaining flour, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
- Scoop ricotta mixture into 12 (24) portions. (TIP: Each portion should be the size of a ping-pong ball.)
- Working with one at a time, add a portion of ricotta mixture to the dish with the flour, then roll to coat.
- Transfer to the prepared plate. Rpeat with remaining portions of ricotta mixture. Discard any remaining flour.
- When all gnudi are coated in flour, place the plate of gnudi in the freezer to firm up slightly, about 15 min.
- Meanwhile, to a large pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Peel, halve, then finely chop shallot.
- Thinly slice mushrooms.
- Pluck sage leaves from stems.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high.
- Meanwhile, line a plate with paper towels.
- When hot, add 1 tbsp (2 tbsp) oil, then walnuts and sage. (TIP: We love using olive oil in this recipe.) Cook, stirring often, until walnuts are golden and sage is crisp, 2-3 min.
- Remove from heat, then transfer walnuts and sage to prepared plate.
- Season with salt while hot.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then mushrooms. Cook for 5-6 min, stirring often until golden.
- Add 1 tbsp (2 tbsp) butter, then shallots. Cook for 2-3 min, stirring until tender. Add Cream Sauce Spice Blend. Stir to coat.
- Reduce heat to medium-low. Add cream, cream cheese and 1/4 cup (1/3 cup) water. Cook for 2-4 min, stirring until sauce thickens slightly.
- Add spinach. Stir until spinach wilts. Season with salt and pepper.
- Meanwhile, add gnudi to the boiling water. Cook, uncovered, stirring occasionally, until gnudi float to the top, 3-5 min. (TIP: For 4 servings, cook gnudi in two batches.)
- Using a slotted spoon, transfer gnudi to bowls.
- When sauce is done, top gnudi with sauce.
- Sprinkle remaining Parmesan, fried walnuts and sage and remaining chives over top.
