The great thing about this dish is that it is technically easy but looks difficult. The key to perfect gnudi is ensuring that there is no excess moisture. Why is moisture an issue... they will explode if they are too soft when you put them into the boiling water. Since I decided to attempt this recipe on a Sunday, I had plenty of time to putz around. I let the ricotta sit in a mesh strainer for a couple of hours. I made sure to pat dry my sautéed greens and I let the gnudi sit in the refrigerator for an hour before I boiled them.
There were a grand total of three different recipes I found for gnudi on the internet. The most reproduced recipe called for letting the gnudi sit anywhere from overnight to three days. That, in my humble opinion, is beyond overboard. A hour, maybe two, to let the balls firm back up after you have been handling them is all they need. To be honest though, I will be the last person to judge if you want to try this as an after work throw-together meal. Seriously, putting together ricotta, parmesan, and an egg takes all of 5 minutes. And... these are cheese balls of goodness. Do not torture and deny yourself by having them sit in the fridge for days!
Swiss Chard Gnudi with Diced Tomatoes and Kalamata Olives
Gnudi:
2 c. ricotta - drained
1 c. parmesan cheese - grated
1 egg + 1 yolk
1/2 c. flour + more for coating
1 c. Swiss chard - chopped
Salt and pepper to taste
Sauce:
3 large tomatoes
1/2 c. Kalamata olives - sliced
2 gloves of garlic - minced
Chard stems
1 Tbsp Kalamata olive juice
Directions:
Put the ricotta in a mesh strainer lined with a paper towel and let it sit for 1 to 2 hours. It may take a bit for the liquid to begin dripping out but it will eventually happen.
Remove the stems from the chard leaves and set aside to use in the sauce.
Chop the leaves then proceed to steam and then sauté. This may seem like overkill, but my goal was to ensure softness. Place the cooked chard onto a plate covered with paper towels and pat dry.
Once the ricotta is dried out, grate the parmesan and place both cheeses into a large mixing bowl. Give the cheese mixture a taste test to decide just how much, if any, salt you wish to add. Add the chard, egg, egg yolk, and flour. Mix thoroughly then add salt and pepper to taste.
At this point, test the ball rolling abilities of the mixture. Flour your hands, scoop up about 1 tablespoon of the mixture and try rolling a ball between your palms. If it rolls easily without sticking to your hands it is ready. If it is still sticky, keep adding more flour, a tablespoon at a time, until you can easily roll it into balls.
Roll them into balls, a few at a time. Put them into a baking dish filled with flour and coat.
Regardless of if you plan to let the gnudi sit or not, line a baking sheet with wax paper and put the gnudi on there while you roll them all out. This recipe makes approximately 30 gnudi.
Now we move on to the sauce... bring a pot of water to a rolling boil. Take three large tomatoes and lightly cut an X into the bottom (this allows for easy peeling). Place tomatoes in boiling water then remove after approximately 30 seconds. Peel off the skin, remove the seeds, dice. Slice the kalamata olives and add both to a medium sauté pan. Heat the olives and tomatoes over medium heat. Add the garlic, chard stems, and juice to the mixture, creating your sauce.
Back to the gnudi... bring a pot of water to a boil. Take one of the gnudi and do a test run. If it holds together in the water, you should be good to go. Boil the gnudi until they float, this should take about 4 minutes. I suggest boiling them in small batches to prevent them from sticking together.
Place a serving onto a plate and top with the sauce.
The gnudi should come out a little firm on the outside and soft on the inside. They have a great savory flavor with a nice kick from the sauce. And, as I wrote before, this is a simple recipe that looks difficult. If you are looking to impress people at your next dinner party, this is the way to go.
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