Servings: 8 (8 gnudi per serving)
3 cups Wisconsin Ricotta Cheese
2 large eggs
1 cup Wisconsin Romano Cheese, finely grated
1 cup Wisconsin Asiago Cheese, finely grated
1 cup Wisconsin Parmesan Cheese, finely grated
1/4 cup (2 ounces) flour
1 1/2 cups fresh bread crumbs
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
1 cup dry white wine
1/4 cup white wine vinegar
1 shallot, minced
1/2 cup heavy cream
3 sticks (12 ounces) cold unsalted butter, diced
1/2 cup fresh chives, chopped
Wisconsin Parmesan Cheese, shredded for topping
In mixing bowl, mix Ricotta, eggs, Romano, Asiago and Parmesan with rubber spatula. Stir in flour, bread crumbs, salt and pepper; mix well. Cover and refrigerate 1 hour.
Meanwhile, boil white wine, vinegar and shallot in large saucepan over medium-high heat until reduced by 80%. Add heavy cream. Cook until reduced by half. Reduce heat to low.
Whisk in butter a little at a time, keeping warm enough to melt butter but not hot enough to boil. Continue until all butter is incorporated and sauce is smooth. Stir in chives; keep warm.
Bring pasta pot of water to a gentle boil. Generously flour a large cookie sheet with sides. Roll cheese mixture gently into 1/2-ounce balls (walnut-size), rolling in flour to coat. Gently add several to boiling water. Cook 4 to 5 minutes or until heated throughout. Remove from water with slotted spoon. Place gnudi in warm butter sauce. Continue until all cheese mixture is cooked. Serve immediately with additional Parmesan.