May 14, 2018
Ask A Chef: Swiss Chard And Ricotta Gnudi
Chef Cruz Goler of La Pecora Bianca shares his recipe for Swiss Chard And Ricotta Gnudi.
Q: I recently ate at La Pecora Bianca in New York and had the most tender and delicious gnudi of my life. I’ve never made gnudi before, but I thought I’d try recreating that recipe. Is it difficult? — Joshua, Kleinburg, Ontario.
A: Gnudi are gnocchi-like dumplings made with ricotta cheese, and they’re surprisingly simple to make. The secret to chef Cruz’s gnudi is that he uses sheep’s milk ricotta, which adds a slight tang and depth of flavor. Letting the ricotta drain overnight removes any excess liquid, resulting in perfectly fluffy dumplings.
Yield: Serves 2
- Line fine-mesh sieve with cheesecloth and place over bowl. Add ricotta and drain overnight in fridge.
- Heat large pan over medium heat. Add breadcrumbs to dry pan and cook, stirring 3 to 4 minutes, or until golden. Transfer to plate and let cool.
- Return pan to heat. Add oil and Swiss chard. Cook 5 minutes, or until wilted and tender. Remove from pan and let cool. Squeeze out excess liquid from chard.
- Discard liquid from ricotta, then mix ricotta with Parmesan, breadcrumbs, egg yolks, Swiss chard, salt, lemon zest, nutmeg and pepper.
- On countertop, create well of flour and add wet ingredients to center of well.
- Fork whisk flour into wet ingredients until just barely incorporated. Knead to bring dough together, then portion into 1″-diam. balls.
- Gently roll each gnudi in flour in the palm of your hand. Reserve on lightly floured baking sheet.
- Bring pot of salted water to boil. Drop gnudi into boiling water and cook, 5 to 6 minutes, or until al dente. Spoon out 2 tbsp pasta water and reserve. Drain gnudi.
- Transfer gnudi and reserved water to sauté pan over medium-high heat. Stir in butter, 1 tbsp at a time, until glossy. Plate and finish with toasted breadcrumbs.