Gnudi is an Italian dish originating from Tuscany. It is a Ricotta dumpling, and in Italian Gnudi means Naked, because it is basically the filling of a Ravioli without the pasta. If you're looking for a simple and elegant dish, try this Gnudi recipe with a mushroom puree. It is a simple recipe that can be made in stages, also in large batches to be stored in the freezer for a quick meal on a weeknight, or a dinner party on the weekend...It's perfect for any night of the week.

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Prep time: 2 Hours
Cook Time: 20 minutes
Servings: 20-30 Gnudi

Ingredients:
Gnudi:
2 pound Whole milk Ricotta, drained in a strainer for at least 2 hours
1/2 cup spinach, sautéed and finely chopped
1 cup grated Parmesan, plus more for serving
1/2 cup all-purpose flour
1/2 cup Panko bread crumbs
1 Tsp Salt
1/2 Tsp Black Pepper
4 tablespoons melted butter, for re-heating

Mushroom Puree:
1 Tbsp. Olive oil
4-5 shallots, julienned
10 oz. fresh mushrooms (Porcini preferred, or locally available), sliced
4 ounce dried porcini mushrooms, hydrated, then squeezed dry, liquid reserved
1 Tsp Salt
1 Tsp Red Chili Flakes

Directions
Gnudi:
1) Mix the Ricotta, Spinach, Parmesan, flour, bread crumbs, salt, and Black Pepper together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don't hold together, add more flour or breadcrumbs and test again.
2) Portion all of the Gnudi and roll into balls. Cook in boiling water until they float and then for an additional 2 minutes, and shock in iced water.

Mushroom Puree:
1) To caramelize the Shallots, heat a large sauté pan over medium heat, add a tablespoon of olive oil along with Red Chili Flakes and then add the Shallots. Stir and allow the Shallots to brown on one side. Add Salt and Black Pepper. Slowly cook until soft and sweet, about 5 minutes. Sauté the mushrooms together with the Shallots until lightly colored and tender, about 4 minutes, and sweat for an additional 3 minutes. Pour the liquid from the hydrated Mushrooms into the pan. Allow to cook for about 15 minutes.
2) Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Set aside until ready to serve.

To serve: Warm the Mushroom puree and reserve. Reheat the Gnudi in a pan with salted simmering water and the melted butter. Plate the Mushroom puree, place Gnudi on top and top with Parmesan cheese.

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