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Swiss Chard Ricotta Gnudi with Fall Mushrooms


Ingredients

Gnudi

  • 1 pound Swiss chard, stem ends trimmed
  • 1 cup whole-milk ricotta cheese
  • 1/2 cup grated Parmesan cheese (about 1 1/2 ounces) plus additional for serving
  • 1/4 cup coarsely chopped shallot (about 1 large)
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 cup all purpose flour plus additional for shaping dumplings

Broth

  • 6 cups low-salt chicken broth
  • 2 shallots, thickly sliced
  • 1 pound assorted wild mushrooms (such as shiitake, chanterelle, and crimini), stems trimmed and reserved, caps thinly sliced
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 6 pieces, divided
  • 3 tablespoons extra-virgin olive oil, divided

Recipe Preparation

Gnudi

  • Cut chard leaves from each side of center stem. Cut stems into matchstick-size strips. Cover and refrigerate stems; reserve for sauce.

  • Cook chard leaves in large pot of boiling salted water until tender, about 3 minutes. Drain; cool. Squeeze chard leaves until very dry; place in processor. Using on/off turns, finely chop chard. Add ricotta, 1/2 cup Parmesan, shallot, egg, coarse salt, pepper, and nutmeg; process to blend. Transfer mixture to medium bowl. Add 1/2 cup flour; stir to blend. Cover and refrigerate dough overnight.

Broth

  • Bring chicken broth, sliced shallots, and mushroom stems to boil in large saucepan. Reduce heat to medium and simmer until mixture is reduced to 3 cups, 35 to 40 minutes. Strain. Return broth to saucepan; discard solids in strainer. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

  • Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat; add sliced mushroom caps. Sprinkle with salt and pepper; sauté until mushrooms are tender and browned, 8 to 10 minutes. Transfer to bowl. Heat remaining 1 tablespoon oil in same skillet over medium heat. Add reserved thinly sliced chard stems and sauté until tender, 6 to 8 minutes. DO AHEAD Mushrooms and chard stems can be prepared 2 hours ahead. Let stand at room temperature.

  • Line rimmed baking sheet with parchment paper. Spoon some flour onto large plate. Working in batches, drop heaping teaspoonfuls gnudi dough (size of small walnuts) onto plate with flour to form about 36 gnudi. Using floured hands, gently shape each into 1 1/2-inch-long, 1/2-inch-thick oval. Tap off excess flour; transfer gnudi to prepared baking sheet. DO AHEAD Can be made 2 hours ahead. Cover and chill.

  • Bring large wide pot of salted water to boil. Slide gnudi into pot; cook until tender, stirring occasionally, about 10 minutes.

  • Meanwhile, whisk remaining 4 tablespoons butter into hot broth. Season broth to taste with salt and pepper. Cover to keep warm.

  • Divide mushrooms and chard stems among 6 bowls. Add broth, dividing equally (about 1/2 cup each). Using slotted spoon, divide gnudi among bowls. Sprinkle with Parmesan and serve immediately.

  • Tough gnudi? Try boiling the dumplings longer; the flour has to cook before they'll be tender.

Nutritional Content

One serving contains the following: Calories (kcal) 388.7 %Calories from Fat 62.9 Fat (g) 27.2 Saturated Fat (g) 12.8 Cholesterol (mg) 97.0 Carbohydrates (g) 18.1 Dietary Fiber (g) 2.5 Total Sugars (g) 5.3t Net Carbs (g) 15.6 Protein (g) 19.4Reviews Section

Swiss Chard Ricotta Gnudi with Fall Mushrooms - Recipes

Two of my favorite things in the world of food are vegetables and Italian cuisine, and they’re highlighted together in The Glorious Vegetables of Italy, which is the latest book from Domenica Marchetti. I recently received a review copy. It’s not a strictly vegetarian book, but almost every dish presented could easily be made without meat. The chapters are ordered from antipasti to dolci with recipes for every course in between. It was delightful to see vegetables in starring roles in each dish and to read about how the recipes came to be. In the Garlicky Lentil Soup, there are carrots, fennel, potato, and turnip, and Domenica explains how she adds crunchy croutons to each serving just as her mother always has. The Crepe Cannelloni with Mushrooms and Zucchini topped with balsamella sauce and baked until browned, looks like ultimate comfort food. We learn that crespelle, or Italian crepes, are traditional in Abruzzo which is the author’s family’s native region. The Smashed Green Beans and Potatoes with Pancetta is something I will definitely be trying even though I’ll leave out the pancetta. The green beans are cooked with the potatoes until completely tender, and then they’re mashed together with olive oil. I already imagine this dish making several appearances in meals this fall. Then, there’s the Pumpkin Gelato made with chestnut honey that I can’t wait to try as well. In the Pasta chapter, a certain recipe reminded me of something I used to make frequently. I have no idea why it fell off my radar, but it had been ages since I last made ravioli nudi. I used to form the pasta-less dumplings and bake them in a tomato sauce. I used to make a ricotta and parmesan version, one version with added spinach and herbs, and even one with a mix of ricotta and silken tofu. When I saw the page in the book with the plate of little nudi dumplings speckled with greens and topped with tomato sauce and shavings of parmesan, I couldn’t wait to try this version.

This recipe is a little different from how I’ve made nudi in the past since these are formed into balls about the size of a chestnut. I remember making slightly larger dumplings. Also, here, they’re boiled rather than being baked in a sauce. The smaller size meant it was easier for them to cook through without spending too much time being jostled about in the boiling water. And, they’re daintier looking on the plate. The recipe in the book suggests using a mix of Swiss chard and spinach, but I went with what I could find at the farmers’ market which was chard and arugula. The tomato sauce on top could have been made from fresh tomatoes or canned. I didn’t have quite enough fresh tomatoes on hand, so I went the canned route. You could use canned diced tomatoes or canned whole tomatoes as I did. I think I saw Ina Garten chop canned whole tomatoes by snipping them, in the can, with kitchen shears. That’s what I did, and then the chopped tomatoes went into the saucepan with olive oil and garlic. The sauce simmered away while the nudi were rolled and cooked. The garnish is just a quick shaving of a block of good parmigiano reggiano with a vegetable peeler.

Making nudi is simpler than filling ravioli, but you still get all the great flavors of the mix of cheeses and greens. The little dumplings plump up as they cook and end up fluffy and delicious with the simple tomato sauce. I’m glad to have been reminded about this dish and to learn about several new ones too.

Swiss Chard and Arugula Ravioli Nudi in Simple Tomato Sauce
Recipe reprinted with publisher’s permission from The Glorious Vegetables of Italy .

Tender and delicate, these nudi—essentially, ravioli without the pasta covering—make an elegant first course for an early spring or fall dinner, dressed with a simple tomato sauce. They are also delicious served in soup just boil the nudi as directed, then ladle hot vegetable or chicken broth over them and sprinkle with freshly grated Parmigiano cheese. For some reason, maybe because of their fluffy texture and gentle flavor, these nudi are a hit with children—no cajoling or bribing necessary.

1 LB/455 G SWISS CHARD, STEMS REMOVED AND RESERVED FOR ANOTHER USE (SEE COOK’S NOTE), LEAVES SHREDDED
8 OZ/225 G FRESH SPINACH LEAVES
12 OZ/340 G FRESH SHEEP’S MILK OR WELL-DRAINED COW’S MILK RICOTTA CHEESE
FINE SEA SALT
FRESHLY GROUND BLACK PEPPER
PINCH OF FRESHLY GRATED NUTMEG
3𔊬 CUP/85 G FRESHLY GRATED PARMIGIANO-REGGIANO CHEESE, PLUS MORE FOR SERVING
2 LARGE EGG YOLKS, LIGHTLY BEATEN
1𔊬 CUP/30 G FLOUR, PLUS MORE FOR COATING THE NUDI
3 CUPS/720 G FRESH TOMATO SAUCE, SIMPLE TOMATO SAUCE, OR SMALL-BATCH TOMATO SAUCE, HEATED TO A SIMMER

Rinse the shredded chard leaves in cold water. Place the leaves, with the water still clinging to them, into a large saucepan, cover, and set the pan over medium heat. Cook the chard, tossing it from time to time, for 12 to 15 minutes, until tender and most of the water has evaporated. Turn off the heat, and using tongs, transfer the chard to a colander and let it cool. Rinse out the saucepan and return it to the stove.

Rinse the spinach leaves in cold water. Place the leaves, with the water still clinging to them, into the saucepan, cover, and set the pan over medium heat. Cook the spinach, tossing it from time to time with tongs, for 5 minutes, until tender. Remove from the heat and transfer to the colander with the chard to cool.

When the greens are cool enough to handle, squeeze as much excess water from them as you can. Transfer them to a cutting board and chop finely. You should end up with about 1 packed cup of freshly chopped greens weighing between 7 and 8 oz/200 and 225 g.

Place the greens in a large bowl and add the ricotta, 1𔊪 tsp salt, a generous grinding of pepper, the nutmeg, the Parmigiano, and the egg yolks. Mix together gently but thoroughly. Sprinkle in the flour, and gently fold it into the mixture.

Pour some flour into a small shallow bowl. Have ready a large rimmed baking sheet lined with waxed paper or dusted with flour. With your hands, pinch off a piece of the greens mixture, form it into a ball about the size of a chestnut, roll it in the flour, and set it on the baking sheet. Continue to form the nudi until you have used all of the greens mixture.

Bring a large pot of water to a boil over high heat and salt generously. Carefully drop in 8 to 10 nudi. Within 1 or 2 minutes, they will begin to float to the surface. Continue to cook the nudi for another 5 to 6 minutes, until they have floated to the surface and are puffed up. With a large skimmer, remove the nudi and transfer them to a warmed serving bowl. Spoon about 1 cup of the tomato sauce over the nudi and mix very gently. Continue to cook the nudi until you have cooked them all. When they have all been added to the serving bowl, spoon additional sauce over the top and sprinkle with Parmigiano. Serve immediately.

COOK’S NOTE: I love chard stems, so if the chard I purchase has tough stems, rather than discard them I slice them crosswise, sauté the pieces in a little olive oil until they are softened, and then stir them into the tomato sauce.

Even though I preserve batches of tomato sauce to use through winter, I still rely on sauce made from good canned tomatoes from time to time. Using excellent-quality canned tomatoes and good olive oil is important to the integrity of this simple, everyday sauce. Look for canned diced tomatoes packed in their natural juice rather than in heavy, pasty puree.

2 GARLIC CLOVES, LIGHTLY CRUSHED
1𔊬 CUP/60 ML EXTRA-VIRGIN OLIVE OIL
TWO 28-OZ/800-G CANS DICED TOMATOES, WITH THEIR JUICE
FINE SEA SALT
5 LARGE FRESH BASIL LEAVES, SHREDDED OR TORN

Warm the garlic in the olive oil in a large saucepan over medium heat. Use a wooden spoon to press down on the garlic to release its flavor. Cook for about 2 minutes, or until the garlic begins to sizzle. Don’t let it brown. Carefully pour in the tomatoes and their juice (the oil will spatter) and stir to coat with the oil. Season with 1 tsp salt and raise the heat to medium-high. Bring the sauce to a simmer, reduce the heat to medium-low, and simmer gently, stirring from time to time, for 30 to 35 minutes, or until the sauce has thickened and the oil is pooling on the surface.

Remove from the heat and stir in the basil. Taste and add more salt if you like. If not using immediately, transfer the sauce to a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 3 months.


Swiss Chard & Ricotta Cups:

I had a dream I was on a train that was moving so fast, it missed every station. I felt the same question repeat as we flew by the blur of faces standing idly – “Was that my stop?” No matter where you are in life, or what the topic of the day is, it boils down to family, friends, and culture and how you support each of them. Something we Americans do very well is move so fast, overloaded with information and consumption, that we sometimes forget to stop, relax, and enjoy the moments. After winding down from a busy week, I unplugged from technology and roamed the garden for inspiration. Having accidentally doubled our Swiss chard planting this year, we are graced with a plethora of rainbow chard that will no doubt yield the opportunity to experiment with numerous culinary variations. Chard is a hardy green, much like spinach, but can keep producing through the heat of summer and deliver a seemingly never ending crop. I had a dozen different chard recipes in my head as I started writing, and in the end, decided on something most fitting to surprise Victoria with end-of-week hors d’oeuvres on the patio while sipping a fine Chardonnay. Dreams are what we make them, and on this day, a happy ending.

SECRET INGREDIENT: Swiss Chard

TIP: Whether using a mini muffin mini or regular size, limit the sausage in order for chard flavor to dominate.


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Ramping up some gnudi

I don’t have Italian blood flowing through my veins and I have to admit when I was little, my knowledge of that country’s vast cuisine ended (and began) with pizza, lasagna, ravioli (usually canned) and spaghetti. But when I was in my teens and started venturing beyond my limited culinary sphere, I discovered the joy of many new Italian flavors, including butter-and-cream sauce, which I became obsessed with creating at home. My mom has called this my white phase since most of what I ate was, of course, white. And one of my favorite snacks was baked ricotta cheese smothered in the cream sauce, garlic and freshly chopped rosemary, no pasta necessary (though it’s also sort of white and wouldn’t have been completely unwelcome). It was so rich, creamy and delicious, it could make me weep. And heck, I was still a kid so I had no concern about either my heart or my waistline and could indulge guilt free in such a decadent dish.

I’ve since moved beyond the white-food phase, and fortunately am now an equal-opportunity eater of foods of all colors. And while nobody would have predicted this 20 years ago when thoughts of fruits and vegetables were anathema to my diet, I now not only frequently shop at the farmer’s market but also am even (gasp!) toying with the idea of committing to a CSA share for the summer and fall. I’m excited about the prospect of getting a ton of fresh vegetables every week while also helping out a local farm, but I hesitate to sign on the dotted line because I’m afraid I’ll miss shopping at the market, which I’d be less inclined to do if I already have a fridge full of vegetables at home.

There’s just something about seeing the vendors selling the fruits, vegetables, grass-fed meat, cheese and seafood that fills me with such joy. And it’s become my favorite way to spend a lunch hour. My options would probably be better if I was one of those early risers (I keep missing the scallops and bacon, for instance) but I take what I can get, which is part of the fun. And while there are more vendors at the Union Square Greenmarket, the market I frequent by my office has a tenth of the crowds and much cheaper prices. Plus, most of my fellow shoppers are United Nations employees so, for instance, when two people are reaching for that last basket of strawberries, an air of diplomacy hangs over what could have turned into an ugly interaction.

This week they finally had ramps. My heart skipped a little when I saw them in all their muddy, leafy, white, green and aromatic glory. I have never cooked with ramps, which are also known as wild leeks, and have only eaten them on rare occasions. In college we had wild onions growing in our yard that would stink up the joint something fierce after a rain (a good stink, mind you, if you like the smell of onions). We’d pull them out of the ground and eat them raw, in ramen noodles or with beans and rice. But I don’t know if those were technically ramps or not, so this bundle marked my first official foray into the world of working with these lovely lilies.

As I tried to decide what to cook with my ramps, I petitioned friends and scoured the Internet for ideas. I saw many recipes that scrambled them with bacon and eggs or added them to biscuits, which sounded tasty but a bit uninspired. And one friend said her brother makes a zesty ramp and potato salad, but there were no young potatoes to be found at the market when I shopped.

But lately I’ve been slightly obsessed with gnudi (yes, it’s pronounced nudie) that pillowy Italian dish made up of creamy poached ricotta cheese. If you’re not familiar with it, think ravioli filling without the pasta (hence the name, which means naked in Italian) or gnocchi without the potatoes. Tender yet firm on the outside but oozing on the inside, it’s slightly naughty but oh so heavenly. And since ramps taste like the marriage between onions and garlic, I thought they’d be the perfect addition to this luscious, rich dish.

My hunch did not disappoint. The ramps were a spectacular match for the cheese and since I sautéed them before adding them to the ricotta mixture, they were pungent but not overpowering. As I ate the gnudi, I realized that I probably love it so much because it reminds me of that baked ricotta dish I made back in my teens it took me back to a time when the culinary horizon was vast and filled with much uncharted and delicious territory. Yet even though back then my baked ricotta was a vehicle for cream sauce, I decided for this recipe that such a heavy garnish would be gilding the lily (and the arteries) so I opted instead to top my gnudi with just a simple brown-butter drizzle mixed with more ramps.

Unfortunately, ramps have a very short season. But I know I’ll be back at the market this week to grab some more as they are my newfound taste of spring. Plus, I’m eager to try that salad my friend mentioned and I bet the fingerling potatoes should be arriving soon. But more than that, cooking with ramps has reminded me that the culinary horizon remains vast, despite my years, and it’s always a joy to discover new flavors.

Are you a fan of ramps? What do you like to make with them? And help me make a decision—do you participate in a CSA and what do you find to be the pros and cons?


Thinking about the vegans and vegetarians at your Thanksgiving table yet?

We turned to Hannah Kaminsky, one of our favorite vegan food writers and blogger at Bittersweet, to see how she expresses her love for one of our favorite Autumn ingredients, wild mushrooms.

Hannah’s recipe for Gnudi* with Wild Mushrooms celebrates the deep, umami qualities of wild cremini, shitake and oyster mushrooms by treating them to a brief simmer in vegetarian broth with plenty of fragrant herbs. She replaces cheesy ingredients, traditionally found in gnudi, with tofu, tehini and magical nutritional yeast (tastes remarkably like cheese).

Hannah’s twist makes this the perfect pareve (dairy free) side dish or vegan entree. She’s even provided an easy gluten-free switch in the recipe.

Is it just us or do these dumplings look like matzah balls?

*Gnudi(pronounced NOODI) are simple Italian dumplings, traditionally formed with ricotta, parmesan and a good deal of butter.

For more on wild mushrooms scroll down to our previous post or click here.

To check out Hannah’s four books on vegan sweet treats (perfect for kosher bakers seeking healthy dairy free desserts, too) click here.

Photo:Hannah Kaminsky

Gnudi with Wild Mushrooms

Serving:

Author:

Ingredients:

1 Pound Extra-Firm Tofu, Thoroughly Drained and Rinsed
1 Tablespoon Olive Oil
1 Tablespoon Tahini
1/4 Cup Nutritional Yeast
2 Tablespoon Whole Flaxseeds, Ground
1 Teaspoon Onion Powder
3/4 Teaspoon Garlic Powder
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Salt
Pinch Ground Nutmeg
1 Tablespoon White Miso Paste
1 Tablespoon Lemon Juice
1 Tablespoon Rice Vinegar
1 Tablespoon Water
All-Purpose Flour*, to Coat

3 Tablespoons Olive Oil
4 Small Shallots, Finely Diced
4 Cloves Garlic, Finely Minced
1 Pound Fresh Wild (or Cultivated) Mushrooms (Such as Crimini, Oyster, Shiitake), Sliced
1 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
3/4 Cup Mushroom or Vegetable Broth
Salt and Pepper, to Taste
Fresh Parsley, Minced

*For a gluten-free version, try using white rice flour or sorghum flour instead.

Directions:

Crumble the tofu into a large bowl and add all the rest of the ingredients for the gnudi, except for the flour. Don't be afraid to get dirty, because the best way to mix this is to get in there with your hands!
Combine everything thoroughly, further breaking down the tofu so that no large chunks remain, and the overall texture of the mixture is something akin to smooth cottage cheese.
Move the bowl into the fridge and chill for 15 - 30 minutes before proceeding.
Bring a large of water up to a gentle simmer. It's very important that the water is not boiling, because the gnudi are too delicate to withstand that sort of violence.
Using a small cookie scoop or two spoons, form the chilled gnudi mixture into about 24 balls, tossing them gently in flour to coat.
Carefully slide 5 or 6 balls into the simmering water at a time to prevent the pot from getting too crowded. Simmer for 2 - 3 minutes, or until cooked through.
Lift out with a slotted spoon and repeat with the remaining gnudi.
The gnudi can be made in advance up to this point and kept for up to 4 hours in the fridge.
When ready to serve, heat the olive oil in a large pan over medium heat. Add the shallots and garlic, and sautée until golden brown.
Introduce the sliced mushrooms, dried herbs, and broth next, cooking until softened and highly aromatic about 5 minutes.
Add the gnudi, gently tossing to incorporate and cook for another 5 minutes or so, until gnudi are heated through.
Season with salt and pepper to taste, sprinkle with fresh parsley, and enjoy immediately.


Spaghetti with Red Onion and Bacon

Traditional pasta gets an upgrade from Jenn Louis, chef-owner of Lincoln Restaurant in Portland with the addition of smoky, salty bacon and zesty red onion.

Ingredients:

  • Kosher salt
  • Freshly ground pepper
  • 1 pound spaghetti
  • 1 1/4 pounds bacon, chopped
  • 1 medium red onion, diced
  • 1 can (28-ounce) whole peeled tomatoes, puréed and strained
  • 1/8 teaspoon red pepper flakes
  • 1 1/2 ounces Pecorino Romano, grated

Bring a large pot of salted water to a boil. Cook spaghetti according to package directions.

Meanwhile, heat a large skillet over medium heat and cook bacon until tender, about 5 minutes. Add red onion and cook until translucent, about 10 minutes. Add tomatoes and red pepper flakes. Reduce heat to medium-low and cook until sauce is slightly reduced, about 8 minutes.

Strain spaghetti, reserving 1/4 cup pasta water. Add spaghetti and pasta water to sauce and toss. Season with salt and pepper. Sprinkle with Pecorino Romano.


Gnudi Ricotta Recipes

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Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .


Spelt soup, a delicious and healthy food

Spelt soup has to be considered a healty food, expecially spelt from Garfagnana. It has been recognized for its dietary properties, because its fibers play a healthy action to the digestive tract. This grain is rich of starch, therefore particularly suitable for preparing pies.

It is used mainly as an ingredient in soups. Combined with beans and vegetables it comes as simple dish but really tasty. Spelt is also ideal for salads or risotto with porcini mushrooms. It goes extremely well with red wines. Peeled spelt grain can also be ground for other uses as pasta, bread, biscuits etc…


Kimchi Fried Rice

When I was little, most of my summer breaks from school were spent visiting family in Honolulu, Hawaii. It felt more like a second home than a vacation. Some of my earliest food memories were formed here–from the malasadas (Portuguese doughnuts) and haupia (Hawaiian coconut jell-o), to lomi-lomi salmon (raw salted salmon with tomatoes and onions) and Spam musubi (yep, Spam sushi!). Hawaiians generally don’t buy into food fads and overly complicated dishes. They eat what tastes good and feels good. It’s an experience that is meant to be shared with the people you love. While I would never be caught dead with a can of Spam in my pantry, I still try to live by this philosophy every day.

Kimchi fried rice is another dish that takes me back to my trips to Hawaii. My mouth starts to water just thinking about the salty, sour, and spicy dish. When I found this recipe on Momofoku For 2, I knew I had to give it a try. Store-bought kimchi will work just fine for this dish, but I highly recommend making your own with napa cabbage. I used this recipe from David Lebovitz. Surprise, surprise! Fair warning though, it’s a pretty stinky process. Jeff walked in during the process and I believe his exact words were: “what died?” But he ate his words when he tried the final product–it’s well worth it!

I made a couple of small changes to the recipe including decreasing the bacon from eight strips to five, and increasing the amount of kimchi. I also shamefully don’t own a wok (how can I call myself and Asian!), so I opted for our cast iron skillet. It’s not the most ideal vessel for cooking fried rice, but it still turns out a darn tasty product. For this recipe, you can also choose to add scrambled eggs in the fried rice, or top each serving with a fried sunny side up egg which is standard in Korean cooking. (Hint: I highly recommend going the sunny side up route)


Watch the video: Maras Swiss Chard Pie (December 2021).