Photo: Andrew Ridley
Swiss Chard Ricotta Gnudi with Fall Mushrooms
15 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1321
Calories
78g
Protein
54g
Fat
126g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Swiss Chard | not in our table | 0 |
| Dumpling | not in our table | 0 |
| Chanterelle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes