Ricotta Gnudi with Wild Mushroom and Truffle Sauce

Beautifully delicate gnudi and deeply mushroom-y rich sauce. I actually thought the prosciutto was a bit of a distraction (as much as I love prosciutto) and may omit it next time. I followed other reviewers' advice and formed the gnudi by making snakes and cutting them into small sections--so much faster than forming them individually! I also reduced the broth more than called for because I prefer a thicker sauce. My gnudi were perfectly tender after 5 minutes--so keep an eye on yours to avoid overcooking the fragile little things.

• sitagaki

• 5/27/2018

The gnudi were light and puffy with a delicate flavor. So delicate that we felt that the mushrooms completely overpowered them. I used a mix of shitake, oyster and baby bellas. The prosciutto transforms the dish, and is esssential. I will make this again, because I love the idea of this dish but so far I'm thinking the gnudi would be better with a simple, light sauce.

• achilz

• NYC

• 5/21/2018

Absolutely DELISH. A bit labor intensive making the Gnudi but I would make this ahead of time (with an extra pair of hands if possible, my daughter loved making it with me) because it only gets better! I used strictly cremini mushrooms and I used an entire quart of organic free range chicken broth and let the bits just love each other to perfection! I was a little scared the delicate gnudi would fall apart in the water, but to my delight they puffed up like the perfect darlings they are...and I scooped them out with a ladle right into the mushroom sauce and watched magic happen. My family flipped out. I will make this again, and again, and again!

• foodie_songmomma

• Laguna Niguel, California/ West of Nashville, TN

• 8/28/2015

Turned out perfectly! Next time I would make the gnudi a bit smaller as they do puff up a bit. When they float they are done, take out with slotted spoon. I found it easier to roll into small balls then smashed slightly with fork to get nice lines across the gnudi. Do not overwork the dough!

• wests27

• new york, ny

• 10/7/2013

I used veg broth instead of chicken broth, substituted Morningstar "bacon" for the proscuitto, didn't add truffle oil and didn't add so much butter. It was tasty and flavorful. I was hoping it may be elegant enough for a dinner party, but the gnudi were a bit sloppy in the sauce. Mine didn't turn out as pretty as the picture. Good flavors. I froze half the gnudi (individually on a sheet first and then I'll bag them). Hopefully, it will be a good quick dinner someday.

• shaxon

• San Ramon, CA

• 6/14/2012

This recipe was enjoyed by all at our house. The crumbled prosciutto and sage on top make it a four star recipe. I did follow the recipe with a couple small modifications: I added a little bit of cream instead of the chilled butter to the mushroom sauce at the end, and also added 1/2 cup white wine to the sauce at first, so I decreased the broth by the same amount. It was labor intensive, as I didn't do anything ahead of time; next time I will.

• Anonymous

• San Francisco, CA

• 5/5/2011

Excellent! A lot of work to make it, but well worth the effort!

• Anonymous

• Monterey Hills, CA

• 2/26/2011

Oh my! This was the perfect cool winter night, lets be decadent and snuggle up dinner. I was a bit skeptical about the gnudi...gnocchi typically isnt my favorite but I do love cheesey gooeyness and this seemed like a nice compromise and oh boy was it. I had to make a few changes. My apologies to the purists. First of all this recipe is HUGE for two people. 2/3 of it is in my freezer. I made the gnudi exactly as stated and they came out superb. Not sure where I read about it but someone else mentioned doing a nice pan sear rather than boiling the gnudi so they would get a nice crunchy carmelized crust. I forgot all about that until I was 3 bites in and had that same thought. Thank goodness I have the extra so that will be the next rendition. The sauce was tweaked a bit. It's nearly impossible to find sage in my world but I did find rosemary and thyme. I love rosemary anyway so maybe it was for the best. I only had one itty bitty shallot so I added a half of elephant garlic clove. No pancetta but I did have bacon. No chicken broth either but I had a beautiful mushroom broth. I cut down on the butter and added some mascarpone, parm and a hint of whipping cream for the ultimate splurge. Note: if you follow any of my tweaks DO NOT add salt...the reduction of the broth with the parm was plenty flavorful enough. To turn this into a meal we threw in some grilled mahimahi and scallops. Cant wait to make this for my pro chef friends for one of our Friday night cook offs.

• jenaras

• paradise

• 2/4/2010

Help! I'd like to make a really knock-your-socks-off dinner for a date and I brought back preserved black winter truffles from France recently that I'd like to incorporate into a recipe. This recipe seems like a fairly good match, but what else can I serve with this dish? I'm still a novice cook and in the "experimentation" stage of what dishes go well with others. I'd like to serve this as a second course in a 3 course meal, so I need ideas for a really light appetizer and a not-so-rich 3rd course to go with the gnudi. Can you guys help me out? I'd really appreciate it!!! Thanks :)

• kcarne

• 5/28/2009

Made this with tempeh bacon instead of prosciutto & veg stock instead of chicken. The gnudi were perfect.

• tatemsmith

• Portland, ME

• 4/27/2009

perfect. my company enjoyed it very much that my sister in law wanted to spend few hours with me so she could learn how to do it exactly the way I did. Well I actually just simply followed the recipe.

• titing

• canada

• 3/24/2008

Astounding taste and texture. Flavors are amazing. I used basil, and it's even better.Also substituted lower-fat ricotta--delicious and just as creamy.A++++++ recipe!

• dingpam

• Abington, PA

• 2/22/2008

This dish was great. Potato gnocchi are almost impossible to make well (for me) but these are much more fool proof. The sage is a great touch.

• laully

• chico, ca

• 12/27/2007

they freeze just fine. Instead of broth I poured boiling water on some dry porchini and let it cool, then used the porcini with the rest of the oister mushrooms and used the porchini water insted of the broth. Then poured some cream in the souce. It was great. Will do it again and again.

• Anonymous

• 7/22/2007

Has anyone tried freezing the gnudi? I'd like to be able to make this ahead.

• valereee

• Cincinnati

• 7/5/2007