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Ricotta Gnudi with Wild Mushroom and Truffle Sauce


Ricotta Gnudi with Wild Mushroom and Truffle Sauce Recipe

Ingredients:
  • 1 pound fresh ricotta cheese
  • 1 large egg
  • 1/3 cup finely grated Pecorino Romano cheese (about 1 ounce) plus additional for serving
  • 1/2 teaspoon salt
  • Large pinch of ground white pepper
  • 3/4 cup all purpose flour plus additional for coating
  • 5 tablespoons extra-virgin olive oil, divided
  • 6 thin prosciutto slices
  • 12 whole fresh sage leaves
  • 2 pounds fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
  • 2 large shallots, chopped
  • 6 fresh thyme sprigs
  • 2 teaspoons chopped fresh sage
  • 2 cups low-salt chicken broth
  • 1 teaspoon black truffle oil*
  • 1/4 cup (1/2 stick) chilled butter, diced
Directions:
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