This is a great recipe to try amidst the chaos of the holidays– simple and delicious. I posted a few photos of the gnudi on Twitter recently, which you can check out here.
Cook Often and Eat Well,
T.C.
Swiss Chard Gnudi with Brown Butter
Recipe by Tom Colicchio
1 lb Swiss chard, stems trimmed and set aside
2 cups whole milk ricotta, drained overnight
1 cup grated Parmesan
3 large eggs
1 teaspoon coarse kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
1 cup all purpose flour, plus additional for shaping the gnudi
½ cup butter
Preheat the oven to 375 degrees.
Cut the chard leaves from each side of the center stem. Chop the stems into 1-inch strips.
Cook chard leaves in large pot of boiling salted water until tender, drain and let cool. Squeeze the leaves until very dry and chop finely. Add ricotta, half of the parmesan, eggs, salt, pepper, and nutmeg and combine, then add flour.
Fill a pastry or Ziploc bag with the gnudi mixture, cutting an opening about 1-inch in diameter. Pipe the gnudi onto a well floured sheet tray and cut to desired size. Cook the gnudi for about 1 minute in boiling salted water and place in a baking dish.
Sauté the chard stems in olive oil over medium high heat, after about 5 minutes, add the butter and cook until the butter browns and gives off a nutty aroma. Remove from the heat and add to the gnudi. Sprinkle the gnudi and Swiss chard stems with remaining parmesan and bake for about 10 minutes or until browned.