Four-Cheese Gnudi with Chive Butter Sauce


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

Cooking Directions:

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.

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