Swiss Chard Ricotta Gnudi With Fall Mushrooms

Gnudi
1 lb Swiss chard, stem ends trimmed
1 cup ricotta cheese
1/2 cup grated Parmesan cheese, plus additional for serving
1/4 cup coarsely chopped shallot
1 large egg
1/2 tsp coarse kosher salt
1/4 tsp freshly ground black pepper
1/2 cup all purpose flour, plus additional for shaping dumplings

Broth
6 cups vegetable broth
2 shallots, thickly sliced
1 lb assorted wild mushrooms (such as shiitake, chanterelle and cremini), stems trimmed and reserved, caps thinly sliced
6 Tbs chilled unsalted butter, cut into 6 pieces, divided
3 Tbs extra virgin olive oil, divided
coarse kosher salt

Gnudi
1) Cut chard leaves from each side of center stem. Cut stems into matchstick-size strips. Cover and refrigerate stems; reserve for sauce.
2) Cook chard leaves in large pot of boiling salted water until tender, about 3 minutes. Drain; cool. Squeeze chard leaves until very dry; place in processor. Using on/off turns, finely chop chard. Add ricotta, 1/2 cup Parmesan, shallot, egg, coarse salt and pepper; process to blend. Transfer mixture to medium bowl. Add 1/2 cup flour; stir to blend. Cover and refrigerate dough overnight.

Broth
1) Bring vegetable broth, sliced shallots and mushroom stems to boil in large saucepan. Reduce heat to medium and simmer until mixture is reduced to 3 cups, 35 to 40 minutes. Strain. Return broth to saucepan; discard solids in strainer.
2) Melt 2 Tbs butter with 2 Tbs oil in heavy large skillet over medium-high heat; add sliced mushroom caps. Sprinkle with salt and pepper; saute until mushrooms are tender and browned, 8 to 10 minutes. Transfer to bowl. Heat remaining 1 Tbs oil in same skillet over medium heat. Add reserved thinly sliced chard stems and saute until tender, 6 to 8 minutes.
3) Line rimmed baking sheet with parchment paper. Spoon some flour onto large plate. Working in batches, drop heaping teaspoonfuls gnudi dough (size of small walnuts) onto plate with flour to form about 36 gnudi. Using floured hands, gently shape each into 1 1/2 inch long, 1/2 inch thick oval. Tap off excess flour; transfer gnudi to prepared baking sheet.
4) Bring large wide pot of salted water to boil. Slide gnudi into pot; cook until tender, stirring occasionally, about 10 minutes.
5) Meanwhile, whisk remaining 4 Tbs butter into hot broth. Season broth to taste with salt and pepper. Cover to keep warm.
6) Divide mushrooms and chard stems among 6 bowls. Add broth, dividing equally (about 1/2 cup each). Using slotted spoon, divide gnudi among bowls. Sprinkle with Parmesan and serve immediately.

Review: This was soooooooooo much work. Mike rolled the gnudi and I expected it to be a lot like gnocchi. However, it didn't adhere as well and ended up dissipating some in the broth. It was yummy, but not so yummy that it was worth this much work. I won't make this again.