Swiss Chard Ricotta Gnudi with Mushrooms, adapted from Bon Appetit

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 300.9
  • Total Fat: 11.9 g
  • Cholesterol: 59.8 mg
  • Sodium: 1,539.7 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 7.4 g
  • Protein: 21.5 g

View full nutritional breakdown of Swiss Chard Ricotta Gnudi with Mushrooms, adapted from Bon Appetit calories by ingredient
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Number of Servings: 6


    For Gundi

    1 lb Swiss chard, stem ends trimmed.
    1 c. part skim ricotta cheese
    1/2 c. grated Parmesan Cheese, plus extra for serving if desired
    1/4 c. coarsely chopped shallot, about 1 large
    1 large egg
    1/2 t kosher salt
    1/2 t ground black pepper
    1/8 t. ground nutmeg
    1/2 c. all purpose flour
    1/4 c. additional all purpose flour for shaping dumplings
    1 t butter
    1 T olive oil

    For Broth
    6 c. beef broth
    2 shallots, thickly sliced
    1.5 lb assorted mushrooms, stems removed and reserved, caps thinly sliced
    sever sprigs fresh thyme


Cut chard leaves from center chard stems. Cut stems into 1/4" strips, crosswise.

Cook chard leaves in a large pot of boiling water until tender, about 3 minutes. Drain: cool, and squeeze mosture from leaves until very dry: place in processor. Add ricotta, parmesean, shallot, egg, salt, pepper and nutmeg. Process to blend. Transfer mixture to a bowl. Add 1/2 c. flour; stir to blend. Cover and refrigerate overnight.

Bring broth, sliced shallots, thyme sprigs, and mushroom stems to boil in a 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. (Can be made 1 day ahead)

Add mushroom caps to a large dry skillet over medium heat. Stir constantly until mushrooms are tender and browned. Transfer to bowl.

In same skillet, melt 1 T butter and 1 T. olive oil. Add chard stems and saute until tender, 6 - 8 minutes. Toss with mushrooms.

Line rimmed baking sheet with parchment paper. Spoon some flour onto large plate. Working in batches, drop heaping teaspoonfuls gnudi dough (size of walnuts) onto plate with flour to form about 36 gnudi. Using floured hands, gently shape each into 1 1/2" long, 1/2" thick oval. Tap off excess flour; transfer to prepared baking sheet. ( I droped spoonfuls of dough onto floured cookie sheet and refrigerated it 5 hours. With floured hands I then shaped them into ovals and returned them to the floured sheet until ready to cook.)

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

Meanwhile, season broth to taste with salt and pepper. Cover to keep warm.

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

Number of Servings: 6

Recipe submitted by SparkPeople user L8AGAIN.

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