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.
- 8 ounces Swiss chard or other greens, such as spinach or kale
- 1/2 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
- 1/4 teaspoon ground black pepper
- 3 sprigs oregano, leaves removed and chopped (about 1/4 cup)
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, 1/2 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 1/2 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.
Fresh sage works great in place of the oregano.
Uncooked gnudi freeze well and can be cooked directly from the freezer.
- Category: Dinner
- Cuisine: Italian
Keywords: swiss chard, pasta, gnudi, ricotta. gnocchi