Swiss Chard Ricotta Gnudi with Fall Mushrooms


This recipe was a bit complicated, but ended up being really good. I don’t think I had the best texture on the gnudi, they were falling apart when I boiled them, but they tasted pretty good so that could be forgiven. The mushroom broth and chard stems were definitely surprising highlights. Make sure to start a day ahead so the gnudi can sit overnight.


Swiss chard Ricotta Gnudi with Fall Mushrooms

Serves 6


1lb Swiss chard, stem ends trimmed

1 cup ricotta

½ cup grated Parmesan cheese

¼ cup chopped shallot

1 egg

1/2 tsp. salt

¼ tsp. ground pepper

1/8 tsp. ground nutmeg

½ cup flour

4 cups chicken broth

2 shallots

¼ lb. crimini mushrooms

¼ lb. shitake mushrooms

Dried chanterelles

6 Tbs. chilled butter diced

3 Tbs. olive oil


Cut chard leaves from each side of center stem. Cut stems into matchstick-size strips. Cover and refrigerate stems; reserve for sauce.

Cook chard leaves in large pot of boiling salted water until tender, about 3 minutes. Drain; cool. Squeeze chard leaves until very dry; place in processor. Using on/off turns, finely chop chard. Add ricotta, 1/2 cup Parmesan, shallot, egg, coarse salt, pepper, and nutmeg; process to blend. Transfer mixture to medium bowl. Add 1/2 cup flour; stir to blend. Cover and refrigerate dough overnight.

Reconstitute chanterelles in 2 cups of boiling water, let sit for 20 minutes. Slice all mushrooms and reserves stems. Bring chicken broth and broth from chaterelles, sliced shallots, and mushroom stems to boil in large saucepan. Reduce heat to medium and simmer until mixture is reduced to 3 cups, 35 to 40 minutes. Strain. Return broth to saucepan; discard solids in strainer.

Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat; add sliced mushroom caps. Sprinkle with salt and pepper; sauté until mushrooms are tender and browned, 8 to 10 minutes. Transfer to bowl. Heat remaining 1 tablespoon oil in same skillet over medium heat. Add reserved thinly sliced chard stems and sauté until tender, 6 to 8 minutes.

Line rimmed baking sheet with parchment paper. Spoon some flour onto large plate. Working in batches, drop heaping teaspoonfuls gnudi dough (size of small walnuts) onto plate with flour to form about 36 gnudi. Using floured hands, gently shape each into 1 1/2-inch-long, 1/2-inch-thick oval. Tap off excess flour; transfer gnudi to prepared baking sheet

Bring large wide pot of salted water to boil. Slide gnudi into pot; cook until tender, stirring occasionally, about 10 minutes.

Meanwhile, whisk remaining 4 tablespoons butter into hot broth. Season broth to taste with salt and pepper. Cover to keep warm.

Divide mushrooms and chard stems among 6 bowls. Add broth, dividing equally (about 1/2 cup each). Using slotted spoon, divide gnudi among bowls. Sprinkle with Parmesan and serve immediately.

Recipe by Bon Appetit October 2009



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