Ricotta gnudi with Swiss chard and girolles

  • Main
  • easy
  • 4
  • 45 minutes, plus at least 4 hours resting time

PT45M

PT4H

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Ingredients

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1
Bring a large pot of salted water to the boil
2
Strip the chard leaves from the stalks and wash thoroughly. Wilt the chard leaves in the boiling water for 1-2 minutes then refresh in cold water. Trim the ends of the stalks and cook separately but in the same water for 2-3 minutes retaining a slight bite, then refresh in cold water
3
Strain the leaves and give them a really good squeeze to remove all the water from them. Finely chop the leaves and cut the stalks into 5cm batons. Set aside
4
Beat the ricotta until smooth and fold in the chard. Add the beaten eggs, Parmesan, pecorino, nutmeg, a pinch of salt and pepper then fold in the 00 flour. Shape into 30g balls and place on a tray dusted with the semolina
5
Roll the balls around in the semolina ensuring each ball is evenly coated. Cover and leave in the fridge for at least 4 hours, preferably overnight, before cooking
6
Clean the girolles by brushing off any dirt and removing any bits of forest
7
Bring another pan of salted water to the boil, drop in the gnudi and simmer gently until they float to the surface. This should take 3-4 minutes
8
While the gnudi cook, heat up the olive oil in a wide pan. Fry the girolles and chard stalks for a few minutes over a high heat until nicely coloured. You want roughly an equal amount of girolles and stalks, so you may not need to use all the chard stalks
  • 1 tbsp of olive oil
9
Turn down the heat, add the butter and a splash of the gnudi cooking water. Stir until the butter has emulsified and begins to thicken, then add a dash of lemon juice and a crack of black pepper
10
Carefully remove the gnudi from the water using a slotted spoon, drain well and add to the sauce. Gently swirl the pan to combine everything and allow the sauce to thicken, coating the gnudi nicely. Add a splash more of the cooking water if it becomes too thick, or an extra knob of butter if a bit thin. Serve and finish with freshly grated Parmesan
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