Anna Klinger's Malfatti (gnocchi gnudi)
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 lb ricotta cheese (use good quality)
- kosher salt
- 4 bunches swiss chard (about 4 pounds)
- 8 ounces butter
- 1⁄4 cup flour, plus more for shaping
- 1⁄2 teaspoon freshly grated nutmeg
- 4 large egg yolks
- 1 large egg
- fresh ground black pepper
- 24 fresh sage leaves
- parmesan cheese, for serving
directions
- Drain the ricotta in a sieve lined with cheesecloth overnight in the refrigerator.
- Measure out 1 1/4 cups.
- Bring a large pot of water to boil.
- Trim the chard, removing all the stems and large ridges.
- Add half to boiling water and cook until soft, about 3 minutes.
- Fish out and plunge into a bowl of ice water.
- Repeat.
- Squeeze out chard with your hands.
- On a dish towel, spread the chard in a circle the size of a pie.
- Roll up the towel and have someone help you twist the end to squeeze out as much moisture as possible.
- (This step is very important... wet chard makes for sodden malfatti) Pulse in a food processor until fine.
- Squeeze out in a dish towel once more, until very dry.
- You will have about one cup.
- Melt half the butter.
- Mix chard and ricotta.
- Add melted butter, 1/4 cup flour, 1 heaping teaspoon salt and nutmeg and mix again.
- Drop in egg yolks and egg, season with pepper and stir again.
- Sprinkle a cutting board with flour.
- Shape into 1-ounce balls, about 1 Tablespoon each, dropping them on the cutting board.
- You should have 25-30 balls.
- Put a teaspoon of flour into a narrow wineglass.
- Drop in a ball and swirl until it forms an oval.
- Repeat (you may need to change the glass).
- Youmay freeze them at this point.
- Do not thaw: take directly from freezer and place into boiling water.
- Boil for about 10 minutes.
- ]Bring a pot of salted water to a boil.
- Drop in the malfatti and cook until they float, about 8 minutes.
- Put remaining butter into a small saute pan and heat until bubbling, shaking the pan.
- When it smells nutty, add sage and cook for 30 seconds.
- Season with salt.
- Drain malfatti and place on plates.
- Spoon on the butter and sage.
- Grate fresh Parmesan over each plate.
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RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography