2 - 3 hours
4 Minutes for first step.
Steam swiss chard; cook until soft, 3-4 minutes. Drain chard and let cool. Squeeze chard with your hands to expel liquid.
Transfer swiss chard to a food processor and pulse until finely chopped.
Put swiss chard to a large bowl along with ricotta, 1 tsp. salt, 4 tbsp. butter, flour, nutmeg, egg yolks, and egg. Season with pepper and mix until smooth.
Test 1 dumpling:
Using a spoon, divide mixture into about 100 portions. Working with 1 portion at a time, use 2 spoons to shape portion into an oval and dust with flour. Transfer dumplings to a lightly floured baking sheet and repeat with remaining portions. (If not cooking immediately, cover and freeze Malfatti for up to 6 months.)Bring a large pot of salted water to a boil and add dumplings; cook until dumplings float, 3-4 minutes. Using a slotted spoon, transfer dumplings to a baking sheet.
This is a fun, but time consuming project. If you have a bounty of greens, such as Swiss chard or spinach, this is a unique and delicious thing to do with them!
Find a friend to do this with. You will enjoy it!
This makes a lot! Unless you are having a dinner party, freeze before or after cooking and cooling in a single layer in ziplock gallon baggies lined with parchment paper.