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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Slippery Jack Gnudi, Ramps, Wild Rice, And Nettles

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slippery jack mushroom gnudi recipe chicken fat bolete mushroom gnudi Here’s a great recipe I donated to the non profit cookbook for the Cascade Mycological Society of Oregon. They were looking for recipes featuring slippery jacks, as well as a couple other underused species, like Lactarius. I’ve fought off Eastern European grandmothers a’plenty here in Minnesota for them, so you bet I have plenty of recipes.

It’s pretty creative, as well as a good example of natural, seasonal cooking. This could be made in winter with frozen ingredients and dried mushrooms too, but here’s how it came about for me:

During the beginning of Spring, I’m usually trying to get through my dried mushroom stash from the previous year before the morels come up. While I’m out scouting my patches, I’m not going to go home empty handed if the morels need another week or two, so I usually bring back some baby nettles, since they’re one of the first things to grow, and a ramp or two if I can manage.

In a nutshell this was a segue between Winter and Spring: dried slippery jacks from last years harvest, and the youngest early blooming veggies I can scrounge up.

What’s really creative about it though, is that the dumplings aren’t made with your average ricotta, they’re made with ricotta infused with dried, pureed slippery jacks.

You could definitely use a ricotta flavored with porcini or another bolete, since they all intensify so well after they dry.

Slippery jacks can be a little uninteresting fresh, and they come with a caveat as well: depending on the species, you may need to peel the slimy layer off of the cap to make sure you don’t get an upset stomach. Suillus luteus is a perfect example of one to be careful with; it’s moist coating peels off very easy.

There is one slippery jack that I haven’t had to peel this way though, and that’s the good old chicken fat bolete/Suillus americanus, which I like since they’re easy to find, and plentiful.

chicken fat bolete suillus americanus edible minnesota

Chicken fat boletes

Either way, I prefer slippery jacks dried to fresh for their improved shelf life and increased flavor.

Wait there’s more!

Even if you don’t have any mushrooms, ramps, or nettles at all, the proportions of this gnudi dumplings in this recipe shouldn’t be missed. They’re basically gnocchi made from cheese, and that’s a beautiful thing.

I’ve put all sorts of things in gnudi, from pumpkin to pistachios, but remember that adding anything that’s liquid (like spinach or vegetable puree) will mean the dough has to be adjusted with more flour or egg so that the dumplings don’t dissolve in the water.

Know too that any over-kneading, will make the dumplings tough, they should be soft and yielding, but still hold their texture enough to be tossed in a pan with some sauce without disintegrating.

slippery jack mushroom gnudi recipe

slippery jack mushroom gnudi recipe
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Slippery Jack Gnudi, with Wild Rice, Ramps, and Nettles

Gnudi dumplings flavored with slippery jack mushrooms, served with wild rice, ramps and nettles
Servings: 4

Ingredients

Gnudi

  • 1 lb slippery jack ricotta cheese recipe here
  • 1 egg
  • 2 oz grated parmesan cheese plus more for grating
  • 2/3 cup “oo” flour
  • 1 tsp salt

Nettle-Wild Rice Garnish

  • ¼ cup chopped fresh ramp bulbs
  • 2 cups cooked wild rice
  • ½ cup packed blanched shocked and coarsely chopped nettles
  • 3 tbsp unsalted butter
  • ½ cup chicken stock
  • ¼ cup dry white wine

Instructions

Mix Gnudi

  • Mix the egg, parmesan, salt and a pinch of pepper until well blended. Mix in the ricotta. Sprinkle in the flour gradually while gently blending the cheese-egg mixture. Do not overwork it, or the gnudi will get tough.
  • Cover the dough with plastic wrap and allow it rest one hour
  • Bring a gallon of lightly salted water to a simmer.

Form Gnudi

  • Using two spoons and a floured work surface, scoop out heaping tablespoons of the mushroom cheese dough and form in to balls, rolling in flour to prevent sticking.
  • Drop the dough balls into the simmering water and cook until they float, then cook 5 minutes more.
  • Drain the dumplings and oil them lightly to prevent sticking. From this point the dumplings can be made ahead of time and reheated, or keep them warm and proceed as follows.

Plating The Dish

  • Heat 2 tbsp of the butter in a saute pan with the ramps and cook for 2 minutes, stirring occasionally. Add the wine and cook until reduced by half. Add the stock, wild rice and chopped nettles and cook for 5 minutes more. Finally, add the remaining tbsp butter and stir to combine.
  • Season the rice mixture with salt and pepper to taste, then divide the rice evenly between 4 bowls. Spoon some of the remaining liquid over the rice, top with 4-5 dumplings, garnish with parmesan and serve immediately.

Notes

You don't *have* to use 00 flour for this, but the difference in the lightness of the dumplings is noticeable, and worth it. Look online for the "Antimo Caputo" brand- it's what I use especially for these dumplings, and it's not expensive.

Related

Previous Post: « Wild Szechuan Peppercorns (Prickly Ash)
Next Post: Stuffed Giant Lobster Mushrooms »

Reader Interactions

Comments

  1. sam schaperow

    December 13, 2014 at 1:33 pm

    If someone doesn’t have nettles and ramps, what do you recommend as substitutions and what quantities to use?

    Reply
    • Alan Bergo

      December 14, 2014 at 1:39 am

      Hi Sam, Green onions can be substituted for ramps, or a combination of them and a small amount of garlic, although it isn’t really the same. small leaves of spinach, young hop shoots, or water cress would be fine substitutes for the nettles. The quantities would be similar.

      Reply
      • Sam

        December 14, 2014 at 10:10 am

        would you say I should use less or more green onions, due to potency differences?

        as to nettles, basically many leafy greens used in cooking. ty. I’ve tasted nettles in a recipe @ a restaurant, but I didn’t get a good feel for their taste outside that flavored-up recipe.

        Reply
  2. Mickie

    December 14, 2014 at 9:27 am

    Slippery jacks aren’t mentioned in the recipe. Are you using them in the sauce or the gnudi?

    Reply
    • Alan Bergo

      December 17, 2014 at 9:42 am

      Hi Mickie, the slippery jacks are pureed into milk, then that milk is made into cheese, there is a link to the subrecipe in this post.

      Reply

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Alan Bergo
I liked the staff meal I made for Mondays shoot so I liked the staff meal I made for Mondays shoot so much we filmed it instead of the original dish I’d planned. 

Cooked natural wild rice (not the black shiny stuff) is great hot, cold, sweet or savory. It’s a perfect, filling lunch for a long day of berry picking. 

I make them with whatever I have on hand. Mushrooms will fade into the background a little here, so I use a bunch of them, along with lots of herbs and hickory nut oil + dill flowers. 

I’m eating the leftovers today back up in the barrens (hopefully) getting some more bluebs for another shoot this week w @wild.fed 

#wilwilwice #wildrice #chanterelles #campfood #castironcooking
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
Special thanks to the beach in Ashland for hooking Special thanks to the beach in Ashland for hooking it up with on-site garnishes. Beach pea flowers taste strong and leguminous, similar to vetch, or like a rich tasting pea shoot. 

#lathyrusjaponicus #beachpeas #peaflower #foraging #northshore #bts
Great, long day of filming in near the south shore Great, long day of filming in near the south shore of Lake Superior yesterday. 

Blueberries were sparse, and some kind of blight seems to be affecting the serviceberries. Chanterelles weren’t as good as 2020, but they were there. 

Quick dip in the Lake Superior after we broke set was a bonus. 

W/ @barebonesliving  @misterberndt @jesseroesler

#barebonesliving #foraging #lakesuperiorrocks #serviceberries #chanterelles #bts
Green ramp seed make a great lactoferment. Just pu Green ramp seed make a great lactoferment. Just put the green seeds in brine in a jar, leave for 2 weeks. 

After they’re sour they can be water bath processed, although I’ve stored them at room temp without an issue too. 

Finished product is great minced or puréed into places where you’d like garlic, capers, or both. 

Makes a great tzatziki with a little crumbled, dried bee balm. 

#tzatziki #ramps #rampseeds #foraging #fermentation
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