by lastnightsdinner
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CookLikeMad's Testing Notes:
Expand Collapselastnightsdinner's Notes:
Expand1 pound ricotta Ask a question about this ingredient
12 ounces young red or rainbow chard (can substitute Lacinato kale, spinach, or another dark leafy green) Ask a question about this ingredient
1 egg (the pastured eggs we buy are in the large to extra-large range) Ask a question about this ingredient
1/4 cup finely grated Pecorino Romano Ask a question about this ingredient
Kosher or sea salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
1 medium lemon (preferably organic), zested and juiced Ask a question about this ingredient
1/2 cup unbleached all-purpose flour, plus additional for forming Ask a question about this ingredient
1 stick plus 2 Tablespoons unsalted butter, divided Ask a question about this ingredient
several fresh thyme sprigs Ask a question about this ingredient
1 cup soft fresh breadcrumbs Ask a question about this ingredient
Drain the ricotta in a cheesecloth-lined strainer suspended over a bowl for at least 2 hours at room temperature. Save or discard the whey.
Ask a question about this stepClean the chard well in plenty of cool water to remove any grit. Pat dry and remove the stems by folding the leaves like a book with the stem facing out, and cutting at an angle. Roll the leaves into a cigar shape, cut it in half lengthwise, then chop into small pieces. Cook the chard in boiling, salted water for 5 minutes, drain, cool, and squeeze out as much moisture as possible. You should end up with about 1 cup of chopped chard. (This step can be done ahead of time.)
Ask a question about this stepTransfer the strained ricotta to a deep mixing bowl, and beat it with a flexible spatula or the back of a spoon until fluffy. Lightly beat the egg and add it to the ricotta along with the grated cheese. Add a pinch of salt, a grinding or two of pepper, and a teaspoon or so of lemon zest.
Ask a question about this stepAdd the cooked chard and 1/2 cup of flour to the ricotta mixture and stir until the flour is completely incorporated into the batter and the chard is evenly distributed throughout.
Ask a question about this stepLightly flour your hands and scoop out a spoonful of the batter. Gently roll it into a sphere about the size of a large gumball. Place on a parchment-lined tray or sheet pan and repeat until you have rolled out all of the batter (you should end up with about two dozen gnudi). Refrigerate the gnudi until you are ready to boil them (the gnudi can also be frozen at this point).
Ask a question about this stepBring a large pot of salted water to a boil.
Ask a question about this stepIn a wide skillet, melt the 2 Tablespoons of butter. Add the breadcrumbs and stir well, then cook until they are browned and crisp. Remove the breadcrumbs to a bowl and toss them with about a teaspoon each of fresh thyme leaves and lemon zest.
Ask a question about this stepWipe out the skillet and melt the remaining stick of butter. Add several thyme sprigs and cook over low heat, being careful not to brown the butter. Add the lemon juice to the pan, stirring through.
Ask a question about this stepAdd the gnudi to the boiling water in batches. When the gnudi float to the top of the pot, allow them to cook a minute or two before removing them with a spider or slotted spoon to a paper towel-lined plate, repeating until all are cooked.
Ask a question about this stepAdd about 1/4 to 1/2 cup of the starchy water to the butter and lemon mixture, stirring through. Remove the thyme stems and discard.
Ask a question about this stepAdd the cooked gnudi to the lemon-thyme butter and toss gently. Divide the gnudi and sauce between 4-6 warmed, shallow bowls, topping each serving with some of the lemon-thyme breadcrumbs.
Ask a question about this stepWe're having this for dinner tonight - except with beet greens in place of chard. I can't wait!
Thanks so much, everyone!
I too am a big fan of Narragansett Creamery, but I've never made gnudi. That is a sad state of affairs that will change soon thanks to this delicious sounding recipe.- S
Ooh, big fat yes to Narraganset creamery's ricotta! It is the reason why I never bother making my own. This dish looks absolutely stupendous!
Love this - gorgeous and sounds deliciously wonderful. Thank you so much for sharing!!
Jen, you have really done it this time! I love everything about your recipe and look forward to making them myself! Pretty healthy too, an added plus.
Gorgeous! I'm looking forward to making -- and eating -- these, soon. I've never made gnudi before. Sounds like fun. ;o)
Nor I, AntoniaJames. Nothing ventured . . . .
Thanks! They're fun to make, and endlessly adaptable. Enjoy!
This sounds wonderful!
Thank you!
I don't know why gnudi and gnocchi have intimidated me, but there you are, a confession. Your flavors look light and lovely. I'm especially drawn to the combination of rainbow chard (my hands-down favorite green) and lemon - and I just happen to have a whole lot of Meyer lemons I received by mail not long ago from CA. Thank you so much! Just what late (very, very late) winter in MT needs!
Brette is the Editorial Assistant of Food52.
I bought all of the ingredients to make this but that tub of Narragansett ricotta in my fridge was way too tempting. Man, that stuff is delicious. Back to WF for more.