Swiss Chard Gnudi
I was lucky enough to get a couple of bunches of Swiss chard recently. Thanks, Dale. Swiss chard tastes like beet greens. I love chard. I steamed some of the greens and served them with salt and a drizzle of vinegar.
I still had more chard and decided to make little dumplings, or gnudi, with it. When done right, gnudi are tender and delicate. Kind of like gnocchi, but made without the potatoes.
I served mine tossed in butter and topped with fresh grated Parmesan cheese. If you are trying to get your family to eat more greens- try making these. You could also use spinach or other greens in place of the chard, if you prefer. When using greens like kale or collards, cook the greens a few minutes longer to be sure they will be tender.
Swiss Chard Gnudi
1 lb. Swiss chard, stem ends trimmed
1 c. whole milk ricotta
½ c. grated Parmesan cheese plus extra for sprinkling
¼ c. dried minced onion
1 egg
½ t. coarse salt
¼ t. fresh ground pepper
1/8 t. ground nutmeg
¾ c. flour, plus extra for rolling
Butter
Grated Parmesan cheese
Cut chard leaves from each side of center stem. 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, ½ cup Parmesan, onion,
egg, coarse salt, pepper, and nutmeg; process to blend. Transfer mixture
to medium bowl. Add ¾ cup flour; stir to blend. Cover and refrigerate
dough overnight.
Line rimmed baking sheet with parchment paper. Spoon some flour onto
large plate. Working in batches, drop heaping teaspoonfuls dumpling
dough (size of small walnuts) onto plate with flour to form about 36.
Using floured hands, gently shape each into 1 1/2-inch-long,
1/2-inch-thick oval. Tap off excess flour; transfer to prepared baking
sheet. They can be made 2 hours ahead. Cover and chill. Bring large wide
pot of salted water to boil. Slide dumplings into pot; cook until they
float to the top, about 4-5 minutes. They are very tender so remove from
water gently. Toss in butter and sprinkle with cheese. Serves 4.
