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4 squares cheesecloth
1 gal. whole milk
11/2 tsp. kosher salt plus a pinch
1/3 cup white vinegar
1 cup mixed mushrooms such as shiitake, portobello, and button
2/3 cup cake flour
2 cups finely grated Parmesan cheese
1 egg plus 2 egg yolks, lightly beaten
1 Tbs. canola oil
2 tsp. minced shallot
1/4 cup chicken stock
1 Tbs. unsalted butter
2 Tbs. crumbled goat cheese
1 Tbs. fine herbs (mix of finely chopped fresh chives, parsley, tarragon, and thyme)
Freshly ground black pepper
To make the ricotta, line a strainer or colander with four layers of cheesecloth, leaving plenty of overhang. Place the strainer or colander over a bowl and set it aside.
Place milk and salt in a stockpot and bring to a simmer over medium-low heat. Check the temperature, as it needs to reach 180°F. Add vinegar and gently stir until the milk starts to curdle and form medium size curds. Pour this through cheesecloth-lined strainer or colander. Let the curds drain over the bowl for about 15 minutes; the time will vary depending on the size of your strainer or colander. You want the ricotta to still be a little wet. The end result should be a quart of ricotta. Cool ricotta to room temperature. Discard whey that collects in the bowl.
Meanwhile, clean the mushrooms by wiping the tops of shiitakes, portobellos, and button mushrooms with a damp paper towel. Remove stems from the shiitakes and portobellos and discard. Slice mushrooms about a half-inch thick. Set aside.
In a stand mixer bowl, place cooled ricotta, cake flour, Parmesan, eggs, and pinch of salt. Mix on low until combined, about two minutes.
Bring a pot of salted water to a boil. Divide the dough into three equal portions. On a floured surface, roll each portion into a rope about 12 inches long and a half inch thick. Cut ropes into one-and-one-half-inch pieces using a knife and place on floured baking sheets.
Working in batches, add gnudi to the pot of salted simmering water and cook just until they rise to the top. Remove gnudi using a slotted spoon and transfer to baking sheets. Repeat process until all gnudi is cooked.
Heat canola oil in a large frying pan over medium heat. Add shallots and cook, stirring occasionally, for about three minutes. Increase heat to medium-high and add mushrooms. Sauté them, stirring occasionally, for five minutes, or until they are tender. Add chicken stock and cook until reduced by half, about three minutes. Add butter, goat cheese, and herbs. Season with salt and pepper to taste. Add the cooked gnudi, stir until heated all the way through, and serve immediately.