Swiss chard and Ricotta Gnudi
with Sage Butter
175g swiss chard, cooked in boiling salted water then drained
50g 00 flour
salt and pepper
for the sauce
6 sage leaves
Squeeze as much moisture as you can from the cooked spinach then chop fine by hand or in a food mixer. Either in a bowl or in a mixer add the ricotta, egg, Parmesan, flour and seasoning and mix together to a firm, but slightly sticky dough.
Take golf ball size pieces of the dough and form into oval shapes, either by rolling by hand or using two dessert spoons to make quenells. Repeat with rest of the mixture, placing each gnudi on a floured tray then once all done place in a fridge to rest.
Bring a large pan of water to a rolling boil then add a good couple of pinches of salt. Drop the gnudi into the water and allow to cook, just like gnocchi they will float to the surface when they are cooked.
While the gnudi are cooking, melt the butter and a drizzle of oil in a frying pan over a medium heat, once melted add the sage leaves and swirl around allowing the sage to flavour the melted butter. Add the cooked gnudi and toss well so each gnudi is coated with the butter and sage.
Serve topped with grated Parmesan and drizzled with the melted butter from the pan.