Swiss Chard Gnudi with Tomatoes

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

2/3 cup all-purpose flour, plus more for dusting

Kosher salt

1 pound Swiss chard, stems removed

1 1/2 cups whole-milk ricotta cheese

1/2 cup Parmesan cheese, plus more for topping

1 large egg, plus 2 egg yolks

Zest of 1 lemon (1/2 finely grated, 1/2 removed in wide strips), plus 1 tablespoon lemon juice

Freshly ground pepper

1/4 cup extra-virgin olive oil, plus more for topping

1 large clove garlic, thinly sliced

1 pound cherry tomatoes

2 tablespoons tomato paste

Pinch of red pepper flakes

Directions

  1. Dust a rimmed baking sheet with flour. Bring a large pot of salted water to a boil; add the Swiss chard and cook until wilted, 2 to 3 minutes. Remove with tongs and transfer to a kitchen towel. (Reserve the pot of water.) Squeeze the chard dry in the towel, then transfer to a food processor and process until finely chopped.
  2. Combine the chard, ricotta, Parmesan, whole egg and egg yolks, grated lemon zest and 1/2 teaspoon each salt and pepper in a large bowl; mix well. Mix in the flour until just combined. Scoop tablespoonfuls of the mixture onto the prepared pan, then gently shake the pan to coat the gnudi in flour. Freeze at least 10 minutes.
  3. Meanwhile, combine the olive oil and garlic in a large skillet over medium heat and cook until the garlic is golden, 3 minutes. Remove the garlic with a slotted spoon and reserve. Increase the heat to high; add the tomatoes and cook, stirring, until they begin to pop. Reduce the heat to medium; stir in the tomato paste and red pepper flakes. Add 1 1/2 cups water, the lemon zest strips and reserved garlic. Cook, crushing the tomatoes, until thickened, 8 to 10 minutes; stir in the lemon juice. Divide the sauce among bowls.
  4. Return the pot of water to a low boil. Working in two batches, gently add the gnudi and cook until 1 minute after they float, 4 to 5 minutes. Remove with a slotted spoon and add to the bowls. Top with olive oil and Parmesan.
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