Spinach Gnudi with Chanterelles
Exactly three years ago today, I shared a recipe of Crispy-Skin Chicken Thighs with Chanterelle Gravy. Well, just like in 2021 Costco is again selling fresh Wild Golden Chanterelles from the Pacific Northwest.
And here is the really good news, a pound of mushrooms cost $12.99 in 2021, and with rampant inflation on most foods, Costco Las Vegas is still selling a pound for $12.99 in 2024! It was a bargain then, and even more of a bargain now.
Golden chanterelles have a buttery, peppery flavour with hints of apricots or peaches. Here they are paired with spinach ricotta gnudi, fresh spinach and thyme. It is a rich wonderful dish, perfect for Fall.
The recipe is adapted from two chefs known for their fabulous Italian recipes, Nancy Silverton and Marc Vetri. The spinach and ricotta gnudi recipe is adapted from Vetri’s Rustic Italian Food cookbook. The chanterelle recipe is adapted from Silverton’s The Mozza Cookbook.
Spinach Gnudi with Chanterelles Recipe
Spinach and Ricotta Gnudi
- 10 oz. frozen chopped spinach
- 32 oz. whole milk ricotta, drained overnight
- 1 egg, lightly beaten
- 1 1/3 c. flour, plus more for tossing gnudi
- nutmeg, a light grating
- sea salt and fresh ground pepper
Cook spinach according to package instructions. Let cool, squeeze dry, and finely chop. Put spinach in a bowl. Mix in ricotta, egg, flour, nutmeg, salt and pepper.
Use a pastry bag or snip a 1/2″ hole in the tip of a ziplock bag. Fill bag with ricotta mixture.
Pipe dumplings into a shallow pan lined with flour. Roll the dumplings in the flour then roll between the hands to make a nice round shape. Place on a parchment lined baking sheet. Repeat as necessary.
Have a large pot of salted boiling water on the stove. When the chanterelles are ready to go, cook the gnudi. Drop in the gnudi. When the pot returns to a boil cook for about 2 minutes until the gnudi float. Then cook for another 20 seconds. Use a mesh strainer to carefully remove dumplings from the water.
Note: This recipe makes more gnudi than are needed for the chanterelle recipe below. Uncooked gnudi can be frozen. To cook from frozen, drop them in salted boiling water for about 5 to 6 minutes.
Chanterelles and Spinach
- 3 T. olive oil
- 1 shallot, minced
- 1 lb. chanterelle mushrooms – cleaned, trimmed, sliced if large
- 3 garlic cloves, thinly sliced
- 2 t. fresh thyme leaves
- 1/2 c. chicken (or vegetable) broth
- 4 T. unsalted butter
- sea salt and fresh ground pepper
- 1 bunch spinach – approx. 4 oz., not baby, stems removed
- nutmeg, a light grating
- lemon (optional)
- parmesan (optional)
Heat olive oil in a large skillet. Add shallot and cook for about a minute. Add mushrooms and cook over medium-high heat until very golden, stirring occasionally, about 10 minutes.
Reduce heat to medium. Add garlic and thyme and cook an additional minute. Add chicken broth and butter. Stir gently until butter melts.
Taste sauce for seasoning.
Add spinach and cook until just wilted. Finish with a light grating of nutmeg.
Spinach Ricotta Gnudi with Chanterelles
Add just cooked gnudi to the mushroom mixture and toss gently to coat with sauce.
Spoon mixture onto plates. Finish with a few grinds of black pepper. Garnish with optional lemon and Parmesan. Even though the gnudi are light, this is a rich dish and great to share as a pasta course.
More Chanterelles, Ricotta, Marc, and Nancy
A cute story about chanterelles and Chanterelle Scramble with Truffle Oil here.
Crispy-Skin Chicken Thighs with Chanterelle Gravy here.
Ricotta Cake with Strawberries here.
Pumpkin Ricotta Lasagne here.
Marc Vetri’s Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts here.
Nancy Silverton’s Filet Mignon, Horseradish-Olive Tapenade, Cannellini Beans, Wilted Spinach & Arugula here.
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