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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 440.4
  • Total Fat: 22.5 g
  • Cholesterol: 158.8 mg
  • Sodium: 892.4 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 34.5 g

View full nutritional breakdown of Caramelized Onion and Chard Gnudi calories by ingredient
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Caramelized Onion and Chard Gnudi

Submitted by: BTVMADS

Introduction

These little babies are exactly what they sound like -- Nude! These dumplings are essentially raviolis without their pasta shells. Don't let the prep time fool you; it's time you wait for stuff to drain, during which you can do all the other prep, and then do a nice workout, or walk the dog, or pay your bills or something. You won't be in the kitchen for 3 hours.

Note -- moisture is the enemy to any dumpling. If there's any extra water in a dumpling, it will basically explode when it cooks. So make sure you do the tedious-sounding work of thoroughly draining and prepping all the veggies and cheese. Without those steps, your gnudi will simply fall apart when you cook them, and even if they DO hold together, the texture and flavor of the vegetables will be terrible.

And yes, the calorie and fat counts are similar to that of a bowl of Ben and Jerry's, but unlike the sugar trap ice cream, this meal contains a full serving of vegetables, 800 mg. of Potassium, over 34g of protein, 120% of your daily Vitamin A, 85% of your daily calcium, and 10% or more of 13 other essential vitamins and minerals!
These little babies are exactly what they sound like -- Nude! These dumplings are essentially raviolis without their pasta shells. Don't let the prep time fool you; it's time you wait for stuff to drain, during which you can do all the other prep, and then do a nice workout, or walk the dog, or pay your bills or something. You won't be in the kitchen for 3 hours.

Note -- moisture is the enemy to any dumpling. If there's any extra water in a dumpling, it will basically explode when it cooks. So make sure you do the tedious-sounding work of thoroughly draining and prepping all the veggies and cheese. Without those steps, your gnudi will simply fall apart when you cook them, and even if they DO hold together, the texture and flavor of the vegetables will be terrible.

And yes, the calorie and fat counts are similar to that of a bowl of Ben and Jerry's, but unlike the sugar trap ice cream, this meal contains a full serving of vegetables, 800 mg. of Potassium, over 34g of protein, 120% of your daily Vitamin A, 85% of your daily calcium, and 10% or more of 13 other essential vitamins and minerals!

Number of Servings: 2

Ingredients

    12 oz. ricotta
    1 bunch beet greens or chard, about 1/2 lb.
    1 medium onion, chopped
    1 egg, beaten
    1 tsp. minced garlic
    1/4 cup grated cheese of an aged pungent variety, I used a goat’s milk Gouda, but Parmesan would be a more normal thing to use
    1/4 tsp. each salt and pepper
    1/2 cup flour, plus a bit extra for your hands

    For serving (not included in calories):
    Marinara sauce
    Extra parmesan

    *This recipe is adapted from Emily (Kuross) Vikre's blog 5&Spice.

Directions

1.) Line a strainer with either paper towels or cheese cloth and place it in the sink (or over a big bowl). Dump in the ricotta cheese and let it drain for 2 hours. While the cheese is draining, get the onions and greens ready.

2.) To caramelize your onions, set a medium saute pan over medium-low heat, add just a bit of olive oil, then cook the onions with a pinch of salt for 15-20 minutes, stirring every few minutes. You want them to shrink quite a bit and turn nice and golden brown. Put into a mixing bowl to cool.

3.) Start simmering a couple of inches on water in a saucepan with a steamer basket while you prep your greens. Thoroughly wash the greens, then cut out the stems. (Don't throw them away though. Chard stems are delish -- just do a search of Vegetarian Times' database). Stack the leaves and cut into thin ribbons.

4.) Place the greens in the steamer basket and cook, with the lid on, for 10 minutes or until wilted. Let them cool for a couple of minutes, then squeeze the heck out of them to get out any excess moisture. Place in the bowl with the onions.

5.) Once the ricotta is drained, place it in a bowl and get it fluffy by beating it with a wooden spoon. Beat in the egg and seasonings, then fold in the vegetables and flour until evenly incorporated.

6.) Dust your hands with some extra flour, then roll the mixture into walnut-sized balls. If you'll be cooking the gnudi later, place them in on a cookie sheet and sift more flour over them, then refrigerate until you need them. If you'll be making them now, just put them on a sheet of wax paper while you wait for a big pot of water to boil.

7.) To cook, place gnudi in the pot one by one, cooking no more than 3 or 4 at a time. After they start to float, cook for two more minutes. Fish them out with a slotted spoon and place them on serving plates with a ladle-full of your favorite marinara.

Serving Size: Makes two servings of 3-4 gnudi

Number of Servings: 2

Recipe submitted by SparkPeople user BTVMADS.






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