Nyudi with chard and tomatoes

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 560, total fat 38 G., saturated fats 14 G., proteins 23 G., carbohydrates 33 G., fiber 4 G., cholesterol 199 mg, sodium 934 mg, sugar 5 G.

Do you love gnocchi? Then try gnudi, a delicate Italian dumpling similar to gnocchi but made with ricotta instead of potato. Add Swiss chard to the gnudi mixture and serve with stewed cherry tomatoes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2/3 cup premium flour + extra for dusting
450 g Swiss chard, stems trimmed
1.5 cups whole milk ricotta
0.5 cups Parmesan cheese + extra for serving
1 large egg + 2 egg yolks
Zest of 1 lemon, half finely grated, half cut into wide strips
Freshly ground black pepper
1/4 cup olive oil + extra for serving
1 large clove of garlic, thinly sliced
450 g cherry tomatoes
2 tbsp tomato paste
A pinch of red pepper flakes
1 tbsp lemon juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, chard, ricotta cheese, lemon zest, cherry tomatoes

Cooking the dish according to the recipe:

Dust a rimmed baking sheet with flour. Bring a large saucepan of salted water to a boil; add the chard and cook until wilted, 2-3 minutes. Remove the chard with tongs and transfer to a kitchen towel. Reserve the water. Pat the chard dry on the towel, then transfer to a food processor and finely chop.
In a large bowl, combine the Swiss chard, ricotta, Parmesan, whole egg and egg yolks, grated lemon zest, and 1/2 teaspoon each of salt and black pepper; mix well. Stir in the flour until smooth. Drop 1 tablespoon of the mixture into balls onto the prepared baking sheet, then gently shake the sheet to coat the noodles with flour. Freeze for at least 10 minutes.

Meanwhile, in a large skillet, combine the olive oil and garlic and cook over medium heat until golden, about 3 minutes. Remove the garlic with a slotted spoon and set aside.
Increase the heat to high; add the tomatoes and cook, stirring, until they begin to burst. Reduce the heat to medium; add the tomato paste and red pepper flakes. Add 1.5 cups of water, the lemon zest strips, and the remaining garlic.
Cook, crushing the tomatoes, until the sauce thickens, 8 to 10 minutes; add the lemon juice. Remove the lemon zest from the sauce. Divide the sauce among bowls.
Bring a saucepan of water to a gentle simmer. Carefully add half the nudi and cook until they float to the surface, then cook for another minute, for a total of about 4-5 minutes.
Remove with a slotted spoon and divide among plates. Cook the remaining half of the njudi in the same manner. Drizzle with olive oil and sprinkle with Parmesan.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick dinners / Simple pasta recipes / Summer dishes / Dinner / Main courses / Pasta / Vegetables and mushrooms / Food Network - recipes / Italian cuisine