Name: Swiss Chard Ricotta Gnudi with Fall Mushrooms
Yield: Makes 6 servings
Ingredients: 1 pound Swiss chard, stem ends trimmed; 1 cup whole-milk ricotta cheese; 1/2 cup grated Parmesan cheese (about 1 1/2 ounces) plus additional for serving; 1/4 cup coarsely chopped shallot (about 1 large); 1 large egg; 1/2 teaspoon coarse kosher salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon freshly grated nutmeg; 1/2 cup all purpose flour plus additional for shaping dumplings; 6 cups low-salt chicken broth; 2 shallots, thickly sliced; 1 pound 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; 3 tablespoons extra-virgin olive oil, divided; Coarse kosher salt

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Swiss Chard Ricotta Gnudi with Fall MushroomsTom Schierlitz

Gnudi is a type of gnocchi, made from ricotta cheese and a little bit of flour. The result is a dumpling that's as light and fluffy as a cloud. The dumpling dough needs to chill overnight, so begin this one day ahead.

Test-kitchen tip:

Tough gnudi? Try boiling the dumplings longer; the flour has to cook before they'll be tender.

Recipe notes

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