SWISS CHARD GNUDI WITH TOMATOES

Swiss Chard Gnudi with Tomatoes image

Love gnocchi? Then get to know gnudi, a delicate Italian dumpling similar to gnocchi but based on ricotta cheese, not potato. This recipe adds Swiss chard to the dough and serves the dumplings over a light and fresh cherry tomato sauce.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

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Ingredients

2/3 cup all-purpose flour, plus more for dusting
Kosher salt
1 pound Swiss chard, stems removed
1 1/2 cups whole-milk ricotta cheese
1/2 cup Parmesan cheese, plus more for topping
1 large egg, plus 2 egg yolks
Zest of 1 lemon, 1/2 finely grated, 1/2 removed in wide strips
Freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
1 large clove garlic, thinly sliced
1 pound cherry tomatoes
2 tablespoons tomato paste
Pinch red pepper flakes
1 tablespoon lemon juice

Steps:

Dust a rimmed baking sheet with flour. Bring a large pot of salted water to a boil; add the Swiss chard and cook until wilted, 2 to 3 minutes. Remove the chard with tongs and transfer it to a kitchen towel. (Reserve the pot of water.) Squeeze the chard dry in the towel, then transfer it to a food processor and process until finely chopped.
Combine the chard, ricotta, Parmesan, whole egg and egg yolks, grated lemon zest and 1/2 teaspoon each salt and pepper in a large bowl; mix well. Mix in the flour until just combined. Scoop tablespoonfuls of the mixture onto the prepared baking sheet, then gently shake the pan to coat the gnudi in flour. Freeze at least 10 minutes.
Meanwhile, combine the olive oil and garlic in a large skillet over medium heat and cook until the garlic is golden, about 3 minutes. Remove the garlic with a slotted spoon and reserve. Increase the heat to high; add the tomatoes and cook, stirring, until they begin to pop. Reduce the heat to medium; stir in the tomato paste and red pepper flakes. Add 1 1/2 cups water, the lemon zest strips and reserved garlic. Cook, crushing the tomatoes, until thickened, 8 to 10 minutes; stir in the lemon juice. Remove the strips of lemon zest. Divide the sauce among bowls.
Return the pot of water to a low boil. Working in two batches, gently add the gnudi and cook until they float, then cook 1 minute longer for a total of about 4 to 5 minutes. Remove with a slotted spoon and add to the bowls. Drizzle with olive oil and top with Parmesan.

Nutrition Facts : Calories 560, Fat 38 grams, SaturatedFat 14 grams, Cholesterol 199 milligrams, Sodium 934 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 23 grams, Sugar 5 grams