Morel Goat Cheese Gnudi with Ramps and Morel Sauce - Makes approx. 12 Gnudi
8 oz of plain goat cheese (room temperature)
1 oz of dried morel mushrooms - Reconstitute with 1 1/2 cup of hot water - Diced (reserve water for sauce)
1 large egg yolk
1/4 cup of grated Parmesan cheese
3 tbs of all-purpose flour
2 tbs panko breadcrumbs
1 sprig of thyme - chopped
Ramps and Morel Sauce
1/4 pound of ramps - chopped (approx. 8 - 10 bulbs with leaves) - separate leaves from bulbs (save a tsp of the leaves for garnish)
1 cup of the mushroom water
1 tbs of butter
Salt and pepper to taste
Olive Oil for sauteing
Reconstitute the dried morels in 1 1/2 cup of hot boiling water. Let it soak for at least 20 minutes. Once the mushrooms are plumped up, strain the liquid and reserve for the sauce. Make the sauce by sauteing the bulbs with a little olive oil until they are tendered and caramelized. Add the ramp leaves then the mushroom water that is saturated with the morel flavor. Season with salt and pepper. Cook the liquid down by half until thickens. Puree the liquid, strain and set aside.
For the filling, saute the morels with a little bit of olive oil, season with salt and pepper. Let the mushrooms sweat out their liquid and cook through (approximately 5-10 minutes) then add thyme. Once they are done, let it cool. Combine the morels with goat cheese, egg yolk, Parmesan cheese, flour and breadcrumbs in a bowl. Mix all the ingredients together, taste then adjust with salt and pepper. Roll a tablespoon of mixture into a ball similar to the size of a golf ball. Bring a pot of water to boil. Once the water is boiled, salt the water then add the gnudi one at a time. When the gnudi float to the top which takes about 2-3 minutes, they are ready. Heat the sauce then swirl in a tablespoon of cold butter to thicken the sauce. Add the gnudi to the sauce, garnish with ramp leaves and serve immediately.
I love the morels and goat cheese flavor combination. The gnudi has a tangy tartness from the goat cheese, and once it melts in your mouth, it leaves you with the smoky, earthy goodness of the morels. The mushroom water added a depth of umami to the ramps sauce, and I wish everyone could try this sauce. It is absolutely delicious, and did I mention it is so easy to make?!
Disclaimer: I did not receive any compensation from Marx Food for this post. All opinions are my own.