From Vania 's kitchen in Italy.

Originally published on Cookpad Italy as Gnudi burro e salvia, with US measurements.

Gnudi with Butter and Sage

Name: Gnudi with Butter and Sage
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1.1 lbs Swiss chard (500 g); 10.5 oz whole milk ricotta (300 g); 2.5 oz grated Parmesan cheese (70 g); Salt, pepper, and nutmeg to taste; as needed Butter and sage for serving,; 1 small piece garlic; 1 tablespoon olive oil (15 ml); 1 egg; as needed All-purpose flour,

Vania @VaniaN

Pistoia

A traditional Tuscan country dish made with ricotta and spinach, but this time I used Swiss chard from my garden and simply dressed it with butter and sage.

Vania @VaniaN

Pistoia

A traditional Tuscan country dish made with ricotta and spinach, but this time I used Swiss chard from my garden and simply dressed it with butter and sage.

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Ingredients

60 minutes

Serves 4 servings

1.1 lbsSwiss chard (500 g)
10.5 ozwhole milk ricotta (300 g)
2.5 ozgrated Parmesan cheese (70 g)
Salt, pepper, and nutmeg to taste
as neededButter and sage for serving,
1small piece garlic
1 tablespoonolive oil (15 ml)
1egg
as neededAll-purpose flour,

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Steps

60 minutes

1

First, clean and boil the Swiss chard. Once cooked, let it cool and squeeze out as much water as possible.
2

Sauté the chard in a skillet with olive oil and the garlic until fragrant. Season with salt, pepper, and grated nutmeg. Let cool.
3

Shape the mixture into small cylinders and roll them in flour.
4

Once ready, cook the gnudi in boiling salted water. When they float to the surface, remove them and serve with a butter and sage sauce.
5

Meanwhile, mix the ricotta with the egg, Parmesan, salt, pepper, and nutmeg. Add the chard and work in a little flour until the mixture is well combined.