Another Food Network recipe by one of my favorite chefs, Scott Conant. I was lucky to dine at Scarpetta in New York City and I must tell you the Spaghetti was one of the best things I ever ate (LOL).
OK, back to the Spinach and Ricotta Gnudi. Gnudi, (pronounced noo-dee) is the inside of the ravioli. No pasta - good for the low carb-ers. They are sitting on a porcini puree. I made this in my kitchen and let me tell you, it was fantastic. Nothing was really difficult - easily sourced ingredients and fairly easy to make.
The biggest compliment, when my husband sought out some bread - and finished his meal with the scarpetta.
A couple of notes: I ran out of shallots so I substituted onion. I used too small of a pot to boil the gnudi, so the liquid was very white. This produced a very white liquid when reheating with the butter and didn't look like the plate on the show (a food stylist would not approve). I did not strain the mushroom puree (as shown on the show) and just let my Vitamix do the work. I finished with truffle oil.
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