Anna Klinger's Malfatti (gnocchi gnudi)

Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

Naked pasta. I was intrigued by this NYT Magazine find, and have placed it here for future cooking purposes. It is very important that the swiss chard used is dried thoroughly after blanching, or the texture of the gnocci will be off. These also look like great make-aheads, wonderful for last minute appy's or late-night desperation dinners. All prep/cook times are guestimated.

Ingredients Nutrition

Directions

  1. Drain the ricotta in a sieve lined with cheesecloth overnight in the refrigerator.
  2. Measure out 1 1/4 cups.
  3. Bring a large pot of water to boil.
  4. Trim the chard, removing all the stems and large ridges.
  5. Add half to boiling water and cook until soft, about 3 minutes.
  6. Fish out and plunge into a bowl of ice water.
  7. Repeat.
  8. Squeeze out chard with your hands.
  9. On a dish towel, spread the chard in a circle the size of a pie.
  10. Roll up the towel and have someone help you twist the end to squeeze out as much moisture as possible.
  11. (This step is very important... wet chard makes for sodden malfatti) Pulse in a food processor until fine.
  12. Squeeze out in a dish towel once more, until very dry.
  13. You will have about one cup.
  14. Melt half the butter.
  15. Mix chard and ricotta.
  16. Add melted butter, 1/4 cup flour, 1 heaping teaspoon salt and nutmeg and mix again.
  17. Drop in egg yolks and egg, season with pepper and stir again.
  18. Sprinkle a cutting board with flour.
  19. Shape into 1-ounce balls, about 1 Tablespoon each, dropping them on the cutting board.
  20. You should have 25-30 balls.
  21. Put a teaspoon of flour into a narrow wineglass.
  22. Drop in a ball and swirl until it forms an oval.
  23. Repeat (you may need to change the glass).
  24. Youmay freeze them at this point.
  25. Do not thaw: take directly from freezer and place into boiling water.
  26. Boil for about 10 minutes.
  27. ]Bring a pot of salted water to a boil.
  28. Drop in the malfatti and cook until they float, about 8 minutes.
  29. Put remaining butter into a small saute pan and heat until bubbling, shaking the pan.
  30. When it smells nutty, add sage and cook for 30 seconds.
  31. Season with salt.
  32. Drain malfatti and place on plates.
  33. Spoon on the butter and sage.
  34. Grate fresh Parmesan over each plate.

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