Miya's Kitchen: Ricotta Gnudi with Chanterelles and Sage Notes

One of my favorite decorative elements of the teeny tiny apartment at which I reside is the large open wall of the living room that I have turned into a massive gallery wall. My favorite photographs, hand-me-downs from my parents’ art collection, maps from places I have traveled and paintings à la my artistic sister are some of the things that allow me to get lost in daydreams and reminisce on past adventures. Of all the artifacts plastered on this wall, the framed menus from my favorite restaurants are some of the most meaningful. Each menu feels like a time capsule taking me back to studying abroad, visiting family, or exploring my own city.

From Spring Onion and Lime Ravioli to a Croque Madame, these menus not only serve as a reminder but inspiration for present-day meals. Enter Ricotta Gnudi with Chanterelles. A variation of this dish was served at Thomas Keller’s restaurant with Parmesan and black truffles. Since I like to refer to myself as “ballin’ on a budget,” I subbed the black truffles for truffle salt and added chanterelles. To make myself feel slightly more high class, I garnished this dish with lightly fried sage leaves. Frying them for about 30 seconds in a shallow pan of grapeseed oil results in a perfectly crispy garnish for the rich and pillowy gnudi.