- 1500g ricotta cheese
- 100g grana pandano cheese, micro-planed or finely grated 500g mascarpone cheese
- nutmeg to taste
- salt to taste
- white pepper to taste
- durum semolina as needed
- chopped chives, as garnish
- sea salt, as garnish
- 1⁄2 cup combination of any 3 types of mushrooms, sliced 1⁄4 cup water
- 1⁄4 cup white wine
- 2 tbsp diced shallots
- 1 sprig thyme
- 1⁄2 tsp truffle oil
- 1lb. butter, cut into 1⁄2' cubes
- Combine well all ingredients, (except semolina, chives, and sea salt), in a mixer, using the paddle attachment. Place in pastry bag with round tip.
- Cover the bottom of a deep pan with 1” layer of semolina. Pipe golf-ball sized gnudi onto the surface of the semolina, being careful not to allow them to touch, until the tray is full. Cover completely with more semolina. Repeat this process until all the cheese is piped out. Place in the refrigerator and allow to rest for 3 days.
- Thoroughly cook shallots in wine and water. Add shallot mixture to blender and slowly add butter, one cube at a time, until completely incorporated. While still blending, add the truffle oil.
- In a separate pan, sautée mushrooms until golden brown and cooked through. Add mushrooms to truffle sauce.
- Bring a pot of salted water to a boil. Add gnudi a few at a time (be careful not to overcrowd). When gnudi float, give them one more minute cooking time. Remove gnudi with a slotted spoon and place in a serving dish. Spoon mushroom/truffle sauce over the top. Garnish with sea salt and chives.