Ricotta Gnudi with Chanterelles Recipe - Nancy Silverton | Food & Wine
- GNUDI
- 1 pound whole cow's-milk ricotta cheese
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1 large egg, lightly beaten
- 2 teaspoons unsalted butter, melted
- 1/4 teaspoon freshly grated nutmeg
- All-purpose flour
- CHANTERELLES
- Extra-virgin olive oil
- 1 pound chanterelle mushrooms, thickly sliced
- Salt
- 8 large garlic cloves, thinly sliced
- 2 teaspoons thyme leaves
- 1 stick unsalted butter, diced
