A tuscan classic traditionally made with spinach but since Swiss chard is in season we thought it would make a great alternative. Gnudi is essentially ravioli filling without the pasta shell. So no need to fret over pasta making and only calls for a small amount of flour (I know flour these days is hard to come by!) We paired our gnudi with a spring veggie and Parmigiano homemade broth made by leftover cheese rinds! It’s a perfect partner to the pillowy little dumplings. And of course we brought the whole tuscan famiglia together with a nice glass of Chianti!
Swiss chard Gnudi with Parmigiano Broth
Tuscan classic with springtime twist!
- 1 bunch Swiss chard (stems/veins cut off leaving only leafs)
- 1 lb parmigiano rinds
- 1 onion sliced
- 2 garlic cloves smashed
- 6 spring onions whole
- handful fresh parsley with stems
- fennel trimmings and fronds (optional)
- 10 cups filtered cold water
- 1/2 shallot
- 1/2 lb ricotta (if too liquid strain)
- 1/4 cup parmigiano
- 1 egg
- All-Purpose or 00 flour (for coating gnudi)
- olive oil
- In a large stock pot over med/high heat add olive oil and sauté onions. Add garlic and cook until onions soften and bottom of pot starts to brown. Add spring onion, parsley, fennel trimmings and fronds, parmigiano rinds and add 10 cups of water or until all ingredients are covered. Bring up to simmer while continuously stirring. Then lower heat and cover for 1 hour. Keep checking on broth and stirring to prevent sticking of cheese rinds to bottom of pot.
- In another large pot heat olive oil and add Swiss chard leaves. Cook until wilted down. Remove from pot into a strainer and squeeze as much liquid as you can out of the chard. Put in fridge and let chill.
- Once chard is fully cooled, add to food chopper/processor with shallot and chop. Move to mixing bowl and add ricotta, parmigiano, and egg. Mix all together and add salt. Prepare a landing dish for gnudi with baking sheet covered in semolina flour to prevent sticking. Take about 2 tablespoon scoops of chard/ricotta mixture and shape into balls. Be careful not to handle too much because ricotta will melt. Take ball and roll in AP/00 flour to coat. Place on baking sheet. Repeat. Approx. makes 12 gnudi. Place baking sheet with gnudi in freezer for 20-30 mins before cooking.
- Strain parmigiano broth and discard all solid ingredients. Keep strained broth over low heat.
- Boil water for gnudi and generously salt. Carefully drop Gnudi into boiling water (DO NOT TOUCH THEM) once they float to the top let them cook 2 mins longer and then scoop out.
- Divide gnudi into serving bowls and top with broth and chopped fresh spring onion.
- Serve immediately Buon Appetito!