Ricotta Gnudi with Wild Mushroom and Truffle Sauce recipes

Ricotta Gnudi with Wild Mushroom and Truffle Sauce recipes
16 Ingredients
  • 1 pound fresh ricotta cheese*
  • 1 large egg
  • 1/3 cup finely grated Pecorino Romano cheese (about 1 ounce) plus additional for serving
  • 1/2 teaspoon salt
  • Large pinch of ground white pepper
  • 3/4 cup all purpose flour plus additional for coating
  • 5 tablespoons extra-virgin olive oil, divided
  • 6 thin prosciutto slices
  • 12 whole fresh sage leaves
  • 2 pounds fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
  • 2 large shallots, chopped
  • 6 fresh thyme sprigs
  • 2 teaspoons chopped fresh sage
  • 2 cups low-salt chicken broth
  • 1 teaspoon black truffle oil*
  • 1/4 cup ( 1/2 stick) chilled butter, diced
Nutrition
490
25% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

50% 33

Saturated

68% 14

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 2

Carbs

11% 33

Carbs (net)

- 24

Fiber

34% 9

Sugars

- 4

Sugars, added

- 0

Protein

37% 18

Cholesterol

32% 95

Sodium

21% 514

Calcium

26% 262

Magnesium

14% 58

Potassium

24% 1120

Iron

47% 8

Zinc

25% 3

Phosphorus

44% 311

Vitamin A

20% 184

Vitamin C

9% 8

Thiamin (B1)

20% 0

Riboflavin (B2)

51% 1

Niacin (B3)

55% 9

Vitamin B6

26% 0

Folate equivalent (total)

20% 80

Folate (food)

- 40

Folic acid

- 24

Vitamin B12

21% 0

Vitamin D

2289% 343

Vitamin E

16% 2

Vitamin K

49% 59

Sugar alcohols

- 0

Water

- 304
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