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Author Notes: I first saw Gnudi made with stinging nettles when I lived in Florence, Italy. This is my less exotic but equally delicious version. Chock full of veg and cheese, it's a lot of nutrition for a little work or money! —The Buttery Babe, Emily Kutchins Adler
- 1 cup blanched Swiss chard
- 1 cup whole milk Ricotta
- 1 egg
- 1/2 cup grated Parmesan
- 1/2 cup all purpose flour, divided
- 1 pinch nutmeg, freshly grated
- salt and pepper, to taste
- Chop the Swiss chard and place into a kitchen towel. Squeeze dry. You can substitute defrosted frozen chopped spinach or kale, if you like. Place the dried chard into a bowl and loosen. Toss with 1 tablespoon of the flour.
- In a large bowl, combine the ricotta cheese, egg, Parmesan, nutmeg, salt and pepper. Mix well. Add in the Swiss chard, mix to combine. Finally, mix in the flour. The dough should be sticky.
- Lightly flour a baking sheet and bring a pot of salted water up to a boil. Make tablespoon size dumplings of ricotta-chard dough and place on the baking sheet. I like to roll them smooth between wet hands. Put the dumplings in the boiling water and reduce to simmer - cook 3 minutes. Pull the gnudi out of the water with a slotted spoon and serve with melted butter or a quick tomato sauce.