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Swiss Chard Ricotta Gnudi with Fall Mushrooms


Swiss Chard Ricotta Gnudi with Fall Mushrooms Recipe

Ingredients:
  • 1 pound Swiss chard, stem ends trimmed
  • 1 cup whole-milk ricotta cheese
  • 1/2 cup grated Parmesan cheese (about 1 1/2 ounces) plus additional for serving
  • 1/4 cup coarsely chopped shallot (about 1 large)
  • 1 large egg
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 cup all purpose flour plus additional for shaping dumplings
  • 6 cups low-salt chicken broth
  • 2 shallots, thickly sliced
  • 1 pound assorted wild mushrooms (such as shiitake, chanterelle, and crimini), stems trimmed and reserved, caps thinly sliced
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 6 pieces, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • Coarse kosher salt
Directions:
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