Slippery Jack Gnudi, with Wild Rice, Ramps, and Nettles
Gnudi dumplings flavored with slippery jack mushrooms, served with wild rice, ramps and nettles
1lbslippery jack ricotta cheeserecipe here
2ozgrated parmesan cheeseplus more for grating
Nettle-Wild Rice Garnish
¼cupchopped fresh ramp bulbs
2cupscooked wild rice
½cuppacked blanchedshocked and coarsely chopped nettles
¼cupdry white wine
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.
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.
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.