Ingredients
-
1
-
-
4
-
8
-
1/4
-
1/2
-
4
-
1
-
-
24
-
-
-
-
-
Directions
Anna Klinger’s Malfatti (gnocchi gnudi), Naked pasta I was intrigued by this NYT Magazine find, and have placed it here for future cooking purposes It is very important that the swiss chard used is dried thoroughly after blanching, or the texture of the gnocci will be off These also look like great make-aheads, wonderful for last minute appy’s or late-night desperation dinners All prep/cook times are guestimated , Naked pasta I was intrigued by this NYT Magazine find, and have placed it here for future cooking purposes It is very important that the swiss chard used is dried thoroughly after blanching, or the texture of the gnocci will be off These also look like great make-aheads, wonderful for last minute appy’s or late-night desperation dinners All prep/cook times are guestimated
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Steps
|
1
Done
|
Drain the Ricotta in a Sieve Lined With Cheesecloth Overnight in the Refrigerator. |
|
2
Done
|
Measure Out 1 1/4 Cups. |
|
3
Done
|
Bring a Large Pot of Water to Boil. |
|
4
Done
|
Trim the Chard, Removing All the Stems and Large Ridges. |
|
5
Done
|
Add Half to Boiling Water and Cook Until Soft, About 3 Minutes. |
|
6
Done
|
Fish Out and Plunge Into a Bowl of Ice Water. |
|
7
Done
|
Repeat. |
|
8
Done
|
Squeeze Out Chard With Your Hands. |
|
9
Done
|
on a Dish Towel, Spread the Chard in a Circle the Size of a Pie. |
|
10
Done
|
Roll Up the Towel and Have Someone Help You Twist the End to Squeeze Out as Much Moisture as Possible. |
|
11
Done
|
(this Step Is Very Important... Wet Chard Makes For Sodden Malfatti) Pulse in a Food Processor Until Fine. |
|
12
Done
|
Squeeze Out in a Dish Towel Once More, Until Very Dry. |
|
13
Done
|
You Will Have About One Cup. |
|
14
Done
|
Melt Half the Butter. |
|
15
Done
|
Mix Chard and Ricotta. |
