Cook in addition to Scott as he demonstrates how to make delicate ricotta gnudi with mushrooms and peas in a velvety butter sauce!
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Ricotta Gnudi and Butter Sauce with English Peas and Mushrooms
RECIPE THANKS TO SCOTT CONANT
Level: Advanced
Overall: 1 hr 30 min (plus overnight resting time).
Active: 1 hr 30 minutes.
Yield: 4 servings.

Components.

Gnudi:.

1 pound entire milk ricotta cheese, drained over night.
100 grams (3 1/2 ounces) mascarpone cheese.
1 ounce Parmesan cheese, grated.
2 egg yolks.
35 grams (2 1/4 pounds) white pasta flour "00".
3 tablespoons panko breadcrumbs.
1 teaspoon kosher salt.
Semolina flour.

Butter Sauce:.

1 tablespoon cornstarch.
1 cup whole milk.
1 pound unsalted butter, cubed.
1 teaspoon black truffles, minced, optional.
1 teaspoon kosher salt.

Extra active ingredients:.

Extra-virgin olive oil.
2 cups mixed mushrooms, sliced.
Kosher salt and newly ground black pepper.
1 cup English peas.
1/2 cup newly grated Parmesan cheese.

Instructions.

For the gnudi: Thoroughly integrate the cheeses, yolks, flour, breadcrumbs and salt in large bowl. Type the mixture into 15-gram (1/2-ounce) balls. Fill a shallow meal with a 1/2-inch of semolina flour. Roll the balls in the semolina flour up until they are lightly coated. Put the balls on top of the bed of semolina flour in the meal. Allow the balls to dry in the refrigerator, exposed, overnight.

For the butter sauce: Integrate the cornstarch with 2 tablespoons of the milk in a little bowl. Bring the staying milk to a boil in a medium pot. Add the cornstarch slurry and blend together until the milk thickens, about 1 minute. Reduce the heat to medium and slowly whisk in the cubed butter till integrated. Remove from the heat and pressure the mixture through a fine mesh strainer. Include the truffles, if using, and the salt.

Bring a big pot of salted water to a boil. Heat a saute pan over medium heat and coat the bottom of the pan with olive oil. Add the mushrooms, a pinch of salt and freshly ground black pepper. Then include the peas and a pinch of salt and cook up until bright green. Add a little bit of the boiling water to stop the cooking process and get rid of from the heat.

Include the gnudi to the water. Add a few of the butter sauce (about 2 ladles full) to the mushrooms and peas. Once the gnudi float, eliminate them with a slotted spoon, draining them well, and include them to the butter sauce. Baste the gnudi with the sauce. Transfer the pasta to serving meals and leading with the Parmesan and more truffles, if utilizing.

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Scott Conant's Ricotta Gnudi with Mushrooms and Peas|Food Network.