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Ricotta & Grana Gnudi with Local Mushrooms, Thyme, and Chives

By Chris Mangless From Moveable Feast Season 6, Ep.8

Servings: 6 to 8

These light, pillowy ricotta dumplings (called gnudi or nude in Italian, because they are likened to uncovered ravioli filling) become even more irresistible when tossed with just-wilted seasonal mushrooms and ramps.


  • 1 lb. fresh ricotta, about 2 cups
  • 1 cup finely grated American Grana cheese, about 1 oz., plus additional for serving
  • 2-3/4 oz. all-purpose flour, about 1/2 cup plus 2 Tbs.
  • 2 Tbs. semolina flour, more for the work surface
  • 1 large egg
  • 2 tsp. coarsely chopped fresh thyme leaves, more leaves for garnish
  • Fine sea salt
  • 3 Tbs. olive oil, more as needed
  • 12 oz. oyster mushrooms, torn into large pieces (about 6 cups)
  • 5 oz. ramps or scallions, trimmed and coarsely chopped (about 3 cups)
  • Freshly ground black pepper
  • 2 Tbs. unsalted butter
  • 2 Tbs. lemon juice
  • Lemon wedges, optional


  • In a large bowl combine the cheeses, flours, egg, thyme, and a pinch of salt to taste. Do not overmix. Cover with plastic wrap and refrigerate until firm, about 1 hour.
  • Generously dust a work surface with semolina. Divide the dough into quarters and roll one quarter into a log, about 1 inch in diameter. Using a bench scraper or a knife, cut the log into 1-inch pieces. Transfer to a parchment-lined, semolina-dusted baking sheet. Repeat with remaining dough. Chill again until very firm, preferably overnight.
  • Bring a medium pot of well-salted water to a boil.
  • Meanwhile, heat 2 Tbs. of the oil in a large skillet on medium until it shimmers. Add the mushrooms in a single layer (working in batches if necessary), and cook undisturbed until they begin to turn golden in places, about 4 minutes. Add 1/4 tsp. salt and a few grinds of black pepper and continue to cook until brown and wilted, 2 to 3 minutes more. Add more oil to the pan between batches, if necessary. Transfer to a large paper towel-lined bowl as the mushrooms finish cooking. Add the remaining 1 Tbs. oil to the skillet. When the oil shimmers, add the ramps, 1/2 tsp. salt, 1/4 tsp. pepper and cook, stirring occasionally, until bright green and wilted, about 2 minutes. Return the mushrooms to the skillet and add the butter. Cook, tossing the mixture until the butter is just melted. Remove from the heat and stir in the lemon juice. Keep warm and set aside.
  • Cook the gnudi in gently boiling water in 3 batches (so as not to overcrowd the pot), until they float to the surface and are al dente, about 1 minute. As each batch finishes cooking, transfer to a large rimmed serving platter with a spider or slotted spoon, top with 1/3 of the vegetable mixture, and toss gently. Repeat until all the gnudi are cooked. Serve garnished with the thyme leaves, additional grated cheese and lemon wedges, if desired.

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