Spinach and Ricotta Gnudi

INGREDIENTS

• 1/2 cup grated Parmesan, plus more for serving
• 4 tablespoons melted butter, for re-heating
• 3 tablespoons panko breadcrumbs
• 1/2 teaspoon salt
• 3 ounces fresh porcini mushrooms, sliced
• 2 egg yolks
• Pinch chili flakes
• 1 ounce dried porcini mushrooms, hydrated, then squeezed dry, liquid reserved
• 3 shallots, julienned
• Pinch grated nutmeg
• 4 tablespoons all-purpose flour
• 1 ounce brown beech mushrooms, sliced
• 1/4 teaspoon pepper
• 1/4 cup spinach, sauteed and finely chopped
• 1 pound cow's milk ricotta, drained in a strainer for at least 2 hours
• Olive oil
• Olive oil, for coating