- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Makes: 2 servings
Developed by: Chef Joel Gamoran
- ½ cup thick ricotta cheese
- ½ cup parmesan cheese, grated (plus extra to top the final plate)
- 1 egg
- Nutmeg, about 8 grates
- ½ cup flour
- ½ of a lemon, zest and juice
- 3-4 stems rainbow chard
- ¼ cup hazelnuts
- 2 cloves garlic, minced
- 1 anchovy filet, minced (plus a little oil)
- Pinch of red pepper flakes
- 1 cup peas
Instructions for Gnudi Gnocchi
- Place a pot of salted water over high heat and bring to a boil.
- Grab a food processor and combine the ricotta, parmesan cheese, egg, nutmeg, flour, half of the lemon zest and juice, salt and pepper. Blend until combined.
- Meanwhile, toss the chard into the boiling water and blanch for 1-2 minutes to soften. Remove from the water and separate the leaves from the stems. Rough chop the leaves and finely chop the stems.
- Grab the chopped chard leaves, add them to the cheese mixture, and blend a bit more to combine. Form the gnudis from this mixture, about ping pong ball size. Working a few at a time, poach the gnudis in your pot of boiling water (same one we used for chard). Poach covered for about 10 minutes.
- While your gnudis are poaching, let’s make the sauce. Place a small pan over medium high heat. Toss in your hazelnuts and quickly toast until fragrant. Remove from the pan, crush them with the bottom of your pan, and set aside.
- Get the pan back on the heat and drizzle with a bit of soybean oil. Add your chard stems and sauté for 3-4 minutes. Add your garlic and anchovy, adding a quick drizzle of anchovy oil as well. Toss in the red pepper flakes, remaining lemon zest and juice, peas, and hazelnuts. To thin out the sauce, scoop out about ¼ cup cooking poaching liquid from gnudi and add it to your pan of sauce. Salt and pepper to taste.
- Once your gnudi has poached, remove from the water and drain on a paper towel. Place your peas with sauce on a plate and top with gnudis. Hit it with a heavy grate of parmesan cheese. Enjoy!