This is a dish that I first had while sitting at my favorite outdoor Cafe in the Piazza di Greve-in-Chianti (near Florence) and it was mouth-watering so I borrowed the recipe and modified it just a bit. Hope you enjoy it as much as I did!
YOU'LL NEED:
- 1 kg (2 lb) Swiss Chard or you can also use frozen spinach (10-12 oz)
- 1 1/2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose unbleached flour
- 1 t spoon nutmeg
- 2 T spoons unsalted softened butter
- 2 egg yolks
- 2 garlic cloves
- 1 t spoon salt and a dash of freshly ground black pepper
PREPARATION:
- In your saucepan combine the Swiss Chard and 1/8 cup of water and let simmer for 3-4 minutes until tender.
- Drain the above and squeeze and liquid remaining as its important that the swiss chard or spinach is completely dry. Chop finely and place in a medium size bowl.
- Combine the ricotta, flour, nutmeg,garlic, chive, egg yolks, the parmigiano cheese and 2-3 T spoons of the flour and season with the salt, pepper.
- Flour your hands and shape the mixture into little spheres forms approximately 1 1/2 inches. On a floured plate, gently roll the sphere in the flour so that they are whitened then place them on a flour surface to set for approximately 15-20 minutes.
- Carefully place your newly born gnudi in salted bowling water until they float to the surface (for approximately 4-5 minutes). Using your slotted spoon, very carefully remove the gnudi and alow them to drain.
- Melt your butter in a saucepan and carefully place the gnocchi along with the rest of the parmigiano (grated). You can also get a great result by cooking diced tomatoes with a minced garlic clove, cut Italian parsely and extra virgin olive oil and about 6 artichoke hearts. Top your gnudi with this red sauce and sprinkly with parmesan cheese, its delicious!
EASY AS 1 - 2 - 3...... ENJOY !
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