Ingredients for Swiss Chard Ricotta Gnudi with Fall Mushrooms

• 450g Swiss chard, stem ends trimmed

• 240ml de ricotta au lait entier

• 120ml grated Parmesan cheese (about 45g ) plus additional for serving

• 40g coarsely chopped shallot (about 1 large)

• 1 gros œuf

• 1/2 cuillères à café de gros sel casher

• 1/4 cuillère à café de poivre noir fraîchement moulu

• 1/8 cuillère à café de noix de muscade fraîchement râpée

• 60g plain flour plus additional for shaping dumplings

• 1450ml de bouillon de poulet à faible teneur en sel

• 2 shallots, thickly sliced

• 450g 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

• 45ml d'huile d'olive extra-vierge, divisée

• Gros sel casher

Cut chard leaves from each side of centre stem. Cut stems into matchsticksize strips. Cover and refrigerate stems; reserve for sauce.

Cook chard leaves in large pot of boiling salted water until tender, about 3 minutes. Drain; cool. Squeeze chard leaves until very dry; place in processor. Using on/off turns, finely chop chard. Add ricotta, 80g Parmesan, shallot, egg, coarse salt, pepper, and nutmeg; process to blend. Transfer mixture to medium bowl. Add 60g flour; stir to blend. Cover and refrigerate dough overnight.

Bring chicken broth, sliced shallots, and mushroom stems to boil in large saucepan. Reduce heat to medium and simmer until mixture is reduced to 725ml , 35 to 40 minutes. Strain. Return broth to saucepan; discard solids in strainer. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat; add sliced mushroom caps. Sprinkle with salt and pepper; sauté until mushrooms are tender and browned, 8 to 10 minutes. Transfer to bowl. Heat remaining 1 tablespoon oil in same skillet over medium heat. Add reserved thinly sliced chard stems and sauté until tender, 6 to 8 minutes. do ahead Mushrooms and chard stems can be prepared 2 hours ahead. Let stand at room temperature.

Line rimmed baking sheet with parchment paper. Spoon some flour onto large plate. Working in batches, drop heaping teaspoonfuls gnudi dough (size of small walnuts) onto plate with flour to form about 36 gnudi. Using floured hands, gently shape each into 1 1/2-inch-long, 1/2-inch-thick oval. Tap off excess flour; transfer gnudi to prepared baking sheet. do ahead Can be made 2 hours ahead. Cover and chill. Bring large wide pot of salted water to boil. Slide gnudi into pot; cook until tender, stirring occasionally, about 10 minutes. Meanwhile, whisk remaining 60ml butter into hot broth. Season broth to taste with salt and pepper. Cover to keep warm.

Divide mushrooms and chard stems among 6 bowls. Add broth, dividing equally (about 120ml each). Using slotted spoon, divide gnudi among bowls. Sprinkle with Parmesan and serve immediately.

Fruity and earthy Michele Chiarlo 2006 "Le Orme" Barbera d'Asti Superiore, Italy ($11).

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.