Mushroom Ricotta Gnudi Recipe | California Dairy Foodservice
realcaliforniamilkfoodservice.com
Umami flavors take over in Chef Gustavo Rios’s Mushroom Ricotta Gnudi with a matsutake cheese sauce made with CA butter and Crescenza cheese.
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Ingredients
- 1/2 cup grated Real California Romanello Dolce cheese
- 1-1/4 pounds matsutake mushrooms, cleaned and sliced
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1-1/2 ounces garlic, crushed and sliced (about 3 cloves)
- 6-1/2 ounces russet potato, peeled and sliced (about 1 medium)
- 1 tablespoon sherry vinegar
- 1 tablespoon tamari soy sauce
- 1/4 cup dried porcini mushrooms
- 8 cups water or mushroom stock
- 1/4 cup Real California butter, cut into cubes
- 2 ounces Real California Crescenza cheese, torn into pieces
- 10 whole matsutake mushrooms, divided
- 1 cup olive oil
- 1 lemon, zest removed
- 2 tablespoons salt
- 1 bunch chives
- 1 bunch chervil
- 18 ounces Real California Ricotta cheese
- 1-1/2 ounces egg yolks (about 3)
- 1-1/2 cups pastry flour
- 1-1/2 teaspoons salt
- :Mushroom, Pasta, Dinner, Italian, Italian Cheese
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