- All-purpose flour for rolling and dusting
- All-purpose flour 2 tbsp
- Butter, divided 4 tbsp
- Dry white wine ¼ cup
- Garlic cloves, minced 4
- Lemon zest a dash
- Mild goat cheese ¼ cup
- Parmigiano Reggiano ¼ cup
- Pomi Strained Tomatoes 1½ cups
- Red pepper flakes (optional) a pinch
- Salt to taste
- Spinach 5 cups
- Swiss chard, stems removed 2 large bunches
- Whole milk ricotta 1¼ cups
- egg, beaten 1
To make the gnudi:
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Using a high-quality, very firm ricotta is essential for this recipe. To make sure it’s as dry as possible, drain it in a sieve over a bowl for about an hour (or longer). Transfer the cheese to a paper towel-lined plate and spread it out slightly. Top with more paper towels to absorb any remaining moisture.
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Remove the stems and any large veins from the chard. Roughly chop the leaves. Add the chard and spinach to a large pot or saucepan over high heat, along with about 2 tablespoons of water. Cover and steam the greens until wilted, then remove from the heat and let cool.
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Place the cooled greens in a clean dish towel and wring out as much water as possible. Finely chop.
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Mix the cheeses and chopped greens together in a large bowl. Season to taste with salt, nutmeg, and a bit of lemon zest. Add the egg and the flour, if using, and mix until everything is just evenly combined.
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Cover the bowl with plastic wrap and refrigerate the mixture for about an hour, or up to a day. While the mixture chills, make the sauce.
To make the tomato sauce:
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In a medium saucepan, melt half the butter over medium heat. Add the garlic and pinch of red pepper flakes, if using, and cook briefly until frothy and fragrant, about 1-2 minutes.
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Increase the heat to medium-high and add the wine. Cook until it’s reduced by half, about 2-3 minutes.
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Add the Pomi Strained Tomatoes and a generous pinch of salt. Stir to combine. If the tomato package is empty, fill it with about 60 ml (¼ cup) of water and swirl it around, then add the tomato water to the sauce. Otherwise, just add the same amount of fresh water to the sauce.
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Cover and simmer the sauce until thickened, about 20-30 minutes, stirring occasionally.
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Remove from the heat and stir in the remaining butter. Season to taste with salt and set aside.
To shape the gnudi:
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Pour some semolina or all-purpose flour into a bowl.
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Spoon 20 grams (a heaping tablespoon) of the mixture into the flour. Roll it between your hands to create a smooth ball, then roll it around in the flour to coat. Place on a floured wooden surface or baking tray.
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Repeat with the remaining mixture. Place the formed gnudi in the refrigerator to set up while you work.
The finishing touch:
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Bring a large saucepan of water to a boil, then reduce to a gentle simmer. Reheat the tomato sauce over medium-low.
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Very carefully lower a few gnudi into the water at a time. I did this in batches of 3-4.
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Cook until the gnudi set and start to bob to the surface (for me, this only took about 2 minutes). Carefully transfer to a plate or platter with a slotted spoon.
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Ladle some sauce into bowls. Gently place the gnudi on top, along with a shower with Parmigiano Reggiano. Serve immediately and enjoy!