Swiss Chard Ricotta Gnudi with Fall Mushrooms

Ingredients

• 1 pound Swiss chard, stem ends trimmed
• 1 cup whole-milk ricotta cheese
• 1/2 cup grated Parmesan cheese (about 1 1/2 ounces) plus additional for serving
• 1/4 cup coarsely chopped shallot (about 1 large)
• 1 large egg
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 1/2 cup all purpose flour plus additional for shaping dumplings
• 6 cups low-salt chicken broth
• 2 shallots, thickly sliced
• 1 pound assorted wild mushrooms (such as shiitake, chanterelle, and crimini), stems trimmed and reserved, caps thinly sliced
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 6 pieces, divided
• 3 tablespoons extra-virgin olive oil, divided
• Coarse kosher salt

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