Gnudi in and Wild Mushroom Sauce                                                      6 Servings         
Ricotta and spinach dumplings bathed in a wild mushroom sauce

Ingredients for dumplings
1 cup fresh ricotta
1 pound frozen chopped spinach (squeezed dry)
1 ½ cup Parmigiano Reggiano
2 whole eggs
2 egg yolks
Grated fresh nutmeg to taste
5-7 tablespoons flour
Flour for coating

Ingredients for sauce
2 shallots, minced
1 tablespoon butter
1 tablespoon olive oil
1 cup dried mushrooms,(reconstituted) I use chantarelles
1 cup chicken or vegetable stock
½ cup heavy cream

Method for dumplings
First have salted water boiling while you make the dumplings
Mix the ricotta,spinach,cheese,eggs,nutmeg and flour.together.
Stir and mix thoroughly. Season with salt and pepper.
Form teaspoons of mixture into short puffy cylinders. Using floured hands,
rolling dumplings into the flour to coat.
Place the dumplings on a parchment lined baking sheet.
Refrigerate while you make the sauce.

Method for sauce
Caramelize the shallots in the butter and olive oil and add in the reconstituted
Cook for 1-2 minutes,adding a little of the water from the reconstituted mushrooms.
Add the chicken stock and the heavy cream and reduce down until the sauce thickens

Keep the sauce warm while you boil the dumplings
Boil the dumplings for approximately 3-4 minutes,until they float to the top.
Then serve with the sauce
Gnudi in a