Ricotta Gnudi with Chanterelles from The Mozza Cookbook

A traditional Italian meal is one of the most comforting—and delicious—things that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Osteria Mozza and Pizzeria Mozza. I had the good fortune of trying the pasta tasting menu at Osteria Mozza last month, and I left the restaurant dying to recreate the dinner at home.

While the recipes for the pastas I enjoyed at Osteria Mozza require the full cookbook—reliant as they are on sub-recipes for making pasta and sauces from scratch—I’d like to share with you a recipe from The Mozza Cookbook for ricotta gnudi with chanterelles. It’s the perfect season for the mushroom’s woodsy, earthy flavor.

Do you want to try your hand at even more handmade pastas? Buy The Mozza Cookbook in hardcover or eBook.