Swiss Chard Malfatti


Prep Time

2 - 3 hours

Prep Notes

Cooking Time

4 Minutes for first step.

Yields

100 pieces

Ingredients

3 cups whole milk ricotta
1 tsp. kosher salt, plus more to taste
4 bunches Swiss chard (about 4 lbs.), stemmed
4 tbsp. butter, melted
1 cup of grated Parmesan cheese
1/2 cup of flour plus more
12 tsp. freshly grated nutmeg ( I omitted this - just my preference)
3 egg yolks
1 egg
Freshly ground black pepper, to taste
2 cups Fresh Tomato Basil sauce
Parmesan cheese for serving

Directions

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:

  • Bring a small pot of water to a boil. Measure out 1 tbsp. of mixture, roll in flour, and boil until the dumpling floats. If dumpling falls apart, stir 1⁄4 cup more flour into mixture.)

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.
Warm the Tomato Basil sauce in a skillet and add Malfatti simmer for 10 minutes. 
Serve with freshly grated Parmesan.

Notes

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.