Rasa's Truffle Gnudi

45 mins Prep Time

10 mins Cook Time

Written By

Robin Winship

Check out the original recipe for Rasa's truffle gnudi! Comprised of soft pillowy ricotta dumplings -- seared to a golden crisp exterior -- truffle paste, walnut pesto and pickled mushrooms. This dish is ideal for a special Friday night dinner in, if you feel like a cooking project or if not remember, Rasa is available for takeout and delivery!

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @rasarestaurantto!

Ingredients

Gnudi

2 kg ricotta
1 whole egg
1 egg yolk
250g Grana Padano, grated
1/3 cup parsley, chopped
100g truffle paste
2 cups all-purpose flour

Pesto

2 bunches parsley, roughly chopped
1 garlic clove, finely chopped
1 lemon
100g walnuts, toasted
150g Grana Padano
1 1/2 cups extra virgin olive oil
Salt, to taste

Grana Crisps

2 cups Grana Padano, grated

Pickled Shimeji Mushrooms

1 1/2 cups white wine vinegar
1/2 cup water
1/2 cup sugar
Pinch of salt
1 clamshell Shimeji mushrooms

Assembly

Mushrooms, your choice
Arugula
Butter

Directions

Gnudi

3 Steps

Step 1

In a bowl mix ricotta, whole egg, egg yolk, Grana Padano, parsley and truffle paste until well combined.
Step 2

Transfer mixture to a clean countertop and gently work in flour until mixture comes together but is still light and delicate. The amount of flour needed will vary based on the moisture content of the ricotta mixture. The final dough will still be tacky but hold it’s shape.
Step 3

Working with a floured work surface roll out dough into a 2 cm thick dowel and cut every 3 cm to create gnudi. Blanch the gnudi in boiling, salted water until they float. Lay them on an oiled tray in the fridge until ready to serve.

Pesto

1 Steps

Step 1

Combine all ingredients except oil in a food processor. Slowly drizzle in oil to emulsify. Season with salt to taste

Grana Crisps

1 Steps

Step 1

Finely spread grated Grana Padano on a baking sheet lined with parchment. Bake at 350 degrees Fahrenheit until just starting to get colour around the edges. Let cool completely before breaking up.

Pickled Shimeji Mushrooms

1 Steps

Step 1

Bring vinegar, water, sugar and salt to a boil and pour over mushrooms. Make sure they are submerged and let cool to room temperature.

Assembly

2 Steps

Step 1

In a pan warm up a nub of butter with a splash of olive oil until it starts to bubble. Add gnudi to pan and sear each side until nicely golden brown. Add mushrooms and cook until tender.
Step 2

Spread a thin layer of parsley pesto on each plate and arrange gnudi and mushrooms on top, including a few pickled mushrooms danced around the plate. Lightly toss arugula with olive oil and lemon juice and place on top of the gnudi, followed by grana crisps.