Swiss chard gnudi

Swiss chard gnudi

By
From
Little Italy
Makes
24
Photographer
Jacqui Melville

Gnudi is a soft dumpling sometimes described as ‘nude’ ravioli as it isn’t contained in a pillow of pasta. It’s just the filling, rolled and poached. This version is served with a nutty sage-infused butter.

Ingredients

Quantity Ingredient
sea salt
500g swiss chard, leaves only
250g ricotta
1 whole egg, lightly beaten
1 egg yolk, lightly beaten
nutmeg, grated
50g parmesan, grated, plus extra shavings to serve
freshly ground black pepper
3 tablespoons ‘00’ flour
50g fine semolina
200g unsalted butter
1 bunch sage, leaves removed
50g pine nuts, toasted

Method

  1. Bring a large pan of salted water to the boil and cook the chard leaves for 4–5 minutes. Drain well and refresh in ice-cold water. When cool, drain again and squeeze out all excess moisture. Place into a food processor and finely chop the leaves, then transfer to a large bowl. Add the ricotta, eggs, nutmeg, Parmesan and seasoning, mix well and taste. Sprinkle over the ‘00’ flour and mix again.
  2. Divide the mixture into small walnut-sized balls. Sprinkle with the semolina and place into the fridge to firm up for 2 hours.
  3. Bring a large pan of salted water to the boil, reduce to a simmer and then – working quickly – shake off any excess flour from the gnudi and cook in batches for 2–3 minutes, or until they float to the surface.
  4. Meanwhile, melt the butter in a frying pan until foaming and beginning to brown. Add the sage and pine nuts, stir well and remove from the heat.
  5. Place the gnudi on serving plates or flat spoons. Spoon over the nutty herb-infused butter and garnish each with a sage leaf. Sprinkle with Parmesan shavings and serve.
Tags:
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party
entertaining
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