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I love pasta, and generally I serve some version of pasta at least twice a week for dinner. Sometimes I make my own pasta, sometimes it is is just the store bought version. Homemade pasta can make me weak in the knees…… but something I’ve never made before is, gnudi!

Gnudi is the ricotta version of gnocchi. So basically they are dumplings…. cheese dumplings to be exact…. what could be better? NOTHING!

I took a recipe for the gnudi from my Mozza cookbook and tweaked it a bit. The process is surprisingly simple…. 30 mins prep time and viola! A wonderfully hearty gourmet dinner that will make you look like a rockstar in the kitchen!

For the Gnudi:
16 oz container of ricotta cheese
1 large egg slightly beaten
1 tbsp melted salted butter
1 tbsp olive oil
1 tsp nutmeg
1/2 cup Grated Romano cheese
1 cup high protein flour (I use pastry flour)

1. Combine ricotta, egg, butter, oil, nutmeg and Romano cheese together in a mixing bowl.
2. Slowly add in the flour, folding into the batter with a rubber spatula.
3. Once the flour has been absorbed, flour your hands and begin to form the dough into a large ball and dust with flour until the dough is no longer sticky to the touch.
4. Break off pieces of dough and roll into balls a little smaller than the size of ping pong balls.
5. Place balls on a cookie sheet lined with parchment paper. Once you have rolled all of the dough, place the rolled balls into the refrigerator to chill while you prepare the sauce.

While you start the sauce, boil a large pot of water with 1 cup of olive oil and 4 tbsp of salt for the gnudi.

The sauce:

1/2 pound of maitake and Enokitake mushrooms
4 cups packed baby spinach
1/2 pound of cherry tomatoes
1 1/2 cups Chardonnay
10 garlic cloves thinly sliced long
1/2 cup butter
4 tbsp olive oil
Fresh thyme
Salt and cracked black pepper to taste

1. Heat olive oil in large skillet until oil is nearly smoking. Place mushrooms into the oil and sauté until golden brown.
2. Add garlic and stir constantly to avoid browning the garlic.
3. Add butter and continue stirring until butter is melted (about 3 mins)
4. Turn heat to low and add fresh thyme, cherry tomatoes, and Chardonnay.
5. Once tomatoes are ready to burst, add spinach a handful at a time and allow to wilt.
6. Turn heat to low and allow to simmer

While the sauce simmers, add balls of gnudi to the boiling water. Allow the gnudi to cook until they float to the surface. Remove gnudi from the water and place in the sauce. Coat the gnudi with the sauce and move them to the side of the skillet. If you need more wine, now is the time to add it to the sauce. Don’t use the gnudi water for the sauce as it will be too salty.Take veggies and sauce and place on a plate to act as a bed for the gnudi. Then, place the gnudi atop the sauce and veggies. Use a micro grater to grate Romano cheese and top with freshly grated black pepper. Bon appetite!