Ingredients
| 300g drained ricotta (I used Zany Zeus brand) | |
| 50g parmesan, finely grated, plus extra to serve | |
| 60g fine semolina, plus a little extra | |
| 2 size 6 egg yolks | |
| dash of pure olive oil | |
| 2 cloves garlic, cut in half | |
| 1 large shallot, finely diced | |
| 300g shiitake mushrooms, stalks removed, large ones cut in half (I used mushrooms from Out of the Dark) | |
| 200g oyster mushrooms, large ones cut in half | |
| 25g butter | |
| 2 tablespoons finely chopped chives, to serve | |
| parmesan shortbread, to serve | |
| Society garlic flowers (or any other allium flowers; optional) | |
| FOR THE PARMESAN SHORTBREAD | |
| ½ teaspoon finely chopped rosemary | |
| 100g all-purpose flour | |
| 100g parmesan, finely grated | |
| 100g butter, softened |
Instructions
| 1. | To make the ricotta gnudi, put the ricotta, parmesan, semolina and egg yolks in a food processor and blend till very smooth. Season well. |
| 2. | Take tablespoons of the mixture and roll into balls, then store on a bed of semolina in the fridge for at least an hour before cooking. |
| 3. | This recipe will make a few more than the 16 balls required, but they will keep in the fridge for 2 days. |
| 4. | Heat a frying pan and add a dash of pure olive oil. |
| 5. | Gently cook the garlic to infuse the oil. |
| 6. | When the cloves are browned take from the pan and discard before adding the shallots. |
| 7. | Cook the shallots until translucent, then add the shiitake mushrooms and a pinch of sea salt. |
| 8. | Fry gently together for a minute before adding the oyster mushrooms. |
| 9. | Bring a large saucepan of water to a gentle simmer. |
| 10. | Drop in the gnudi and simmer gently for 2 minutes until cooked through. |
| 11. | Remove with a slotted spoon and put onto a paper towel to drain. |
| 12. | Meanwhile add a dash of water to the mushroom pan to create some steam which will finish cooking the mushrooms and keep them from drying out. |
| 13. | When the water has evaporated, take the pan off the heat and stir in the butter to glaze the mushrooms. Adjust the seasoning. |
| 14. | Spoon the mushrooms onto warmed dinner plates then gently top each with four gnudi. |
| 15. | Finish the dish with finely grated parmesan, chives, garlic flowers and crumbled parmesan shortbread. |
| 16. | FOR THE PARMESAN SHORTBREAD |
| 17. | In a food processor blitz the rosemary into the flour. |
| 18. | Add the parmesan and butter and process to form a dough. |
| 19. | Roll into a cylinder, wrap in plastic wrap and chill. |
| 20. | Slice into 5mm pieces, put onto a lined baking tray and bake at 160°C for 20 minutes until golden. |
| 21. | Allow to cool before storing in an airtight container. |
Recipes and food styling Des Harris / Photography Tony Nyberg
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