Italian
Gnudi with Peas & Mushrooms
Prep Time: 15 min | Cook Time: 15 min | Servings: 6 | Calories: 916
0 Reviews
Prep Time
15 min
Cook Time
15 min
Servings
6
Calories
916
Make these handmade balls— a traditional Italian treat known as ‘gnudi’—with our simple recipe using Sargento® Shredded Parmesan Cheese and fresh ingredients. The heartiness of chanterelle mushrooms and grassy flavor of crisp cooked peas goes perfectly with this dish, making for a wholesome and filling meal.
Ingredients
- 1 (15 oz.) container Sargento® Whole Milk Ricotta Cheese
- 2 -1/2 cups (10 oz.) Sargento® Shredded Parmesan Cheese, divided
- 4 whole eggs
- 2 egg yolks
- 1 tsp. nutmeg
- 1/4 cup chives
- 1 Tbsp. olive oil
- 1 cup all-purpose flour
- 4 cup semolina flour, divided
- 1 Tbsp. salt
- 1 Tsp. black pepper
- 3 Tbsp. butter
- 1 cup peas, blanched
- 2 cups chanterelle mushrooms
Directions
- 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.
- Roll gnudi into 1-inch balls. Using floured hands, roll in remaining semolina flour to coat.
- In a medium large pot, heat to a rolling boil. Place gnudi in water for 1 minute or until they float to the surface.
- 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.
- Place gnudi on plate and spoon mushroom mixture over; sprinkle with remaining Parmesan.
