If you like gnocchi, you'll love gnudi. Made with ricotta cheese and swiss chard, it's a fresh indulgent pasta that melts in your mouth.
You probably know gnocchi, the Italian dumpling made with potatoes, but what about gnudi? Translated to English, the word “gnudi” means exactly what it sounds like: “nude.” It gets the name because this Tuscan take on gnocchi is similar to the filling of a ravioli. If you strip off the pasta, take the filling, add some flour, greens, and seasonings, you essentially have gnudi.
The difference between gnudi and gnocchi
Much like gnocchi, gnudi is a soft pasta-like dumpling that practically melts in your mouth. The big difference is that the main ingredient of gnocchi is potato while with gnudi, it’s ricotta cheese. Naturally, the lack of potato makes gnudi softer and more delicate. Right now I have plenty of Swiss chard in my garden, so I added some into the gnudi dough. You can try other greens, such as spinach or arugula, as well. While I was at it, I threw in some mint and lemon zest to add a little freshness.
The dish is light (at least in texture and density, if not calories) because you serve it in a simple brown butter sauce. It's then mixed with fresh oregano leaves and lemon juice. It is quite filling with a side of bread and salad, or perhaps some quickly sauteed vegetables, such as peas or zucchini.
hiding greens in gnudi
My nephew and sister joined us to try these gnudi recently. Thanks to the chard, the gnudi were filled with flecks of green, my nephew's favorite color. That was the pitch my sister attempted to use to get him to try it.
But it wasn't until I brought a piece of gnudi to where he was hiding in the living room and told him it was a treat that he gave it a try. He then came back to the table and ate several more bites. No, I don't know anything about parenting; it's just the same tactic that works with my dog when I want his attention.
When it came time to share a bowl of strawberry rhubarb crisp for dessert, though, my nephew nearly spit it back into the bowl. I guess you can’t win them all. But I can’t blame him. I was not too fond of rhubarb as a kid, either.
Whether you call it Swiss chard gnudi or a treat, these little dumplings are a fun alternative to traditional pasta and are perfect for a summer dinner with family.
Print📖 Recipe
Swiss Chard Gnudi Recipe
- Total Time: 1 hour
- Yield: 4 1x
- Diet: Vegetarian
Description
If you like gnocchi, you'll love these gnudi. Made with ricotta cheese and swiss chard, it's a fresh yet indulgent pasta dish that melts in your mouth.
Ingredients
- 8 ounces Swiss chard or other greens, such as spinach or kale
- ½ tablespoon olive oil
- 2 cups ricotta cheese, strained
- ½ cup grated Parmesan cheese, plus more for serving
- ½ teaspoon nutmeg
- 1 egg
- 1 teaspoon kosher salt, plus more for the pasta water
- 1 sprig of fresh mint or 1 teaspoon dried
- 1 lemon, zested and juiced
- 1 ½ cups flour, plus more, as needed and for rolling
- 1 stick (8 tablespoons) of butter
- 1 clove garlic, minced
- ¼ teaspoon ground black pepper
- 3 sprigs oregano, leaves removed and chopped (about ¼ cup)
Instructions
Remove the stems from the chard and save them for another use. Roughly chop the leaves and add them to a large pan over medium heat with the olive oil. Cook until wilted. Wipe out the pan and set aside.
Put the chard in a food processor and process a few times. Add the ricotta, Parmesan, nutmeg, egg, ½ teaspoon of salt, mint, and lemon zest. Process on high until well blended. With the processor running, slowly add the flour until a dough starts to form.
If the dough becomes too thick and the processor stops, transfer to a bowl and stir in the flour with a wooden spoon or just use your hands to mix it in. Stop when you have a thick dough that is no longer sticky but not super firm either, which could either require less than the amount of flour listed or a bit more. This will depend on how much liquid was left in your chard and ricotta.
Dump the dough out onto a floured counter and divide it into eight smaller pieces. It will be soft, so handle gently. Roll each piece out into a rope about one inch thick. Use a knife to slice the rope into half-inch pieces. Repeat with the remaining dough.
Return the pan to medium-high heat with about two inches of water. Bring to a gentle simmer then add several pinches of salt. Gently add the small pieces of gnudi dough to the water in batches, adding just enough at a time to not crowd the pan. After two or three minutes, when the pasta starts to float, use a slotted spoon to remove them from the water and set aside in a large pan. Repeat with the remaining pasta.
Dump the water from the pan and wipe clean. Return to the stove over low heat and add the butter. Melt the butter and slowly cook until it bubbles then starts to brown. Raise the heat just a little, if needed. When fragrant and golden brown, add the garlic and cook for a minute or two. Stir in the remaining ½ teaspoon of salt, pepper, and sage. Cook for another minute. Stir in the gnudi and lemon juice. Heat until the pasta is warm.
Serve the pasta topped with plenty of Parmesan.
Notes
Fresh sage works great in place of the oregano.
Uncooked gnudi freeze well and can be cooked directly from the freezer.
- Prep Time: 30
- Cook Time: 30
- Category: Dinner
- Cuisine: Italian
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