Scale

1/2 pound (225 g) Swiss chard, spinach or your favorite leafy greens (thick stems removed)

1/2 cup (125 g) whole milk ricotta cheese or dairy free options (Kite Hill Vegan dairy free ricotta)

Pinch of salt

Pinch of pepper

Pinch of fresh ground nutmeg

3/4 cup (50 g) Parmigiano Reggiano grated cheese or Pecorino Romano (sheep) or Vegan Parma

1 large egg (55 g)

1 small bunch of sage leaves

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Remove the stem from the Swiss chard and boil in unsalted water until soft, about 7 minutes. Chop fine. Once cooled, squeeze excess water from the greens.
Drain ricotta in a colander and gently press out any excess liquid.
In a medium bowl, combine the greens, ricotta, Parmigiano, salt, pepper, and nutmeg to taste. Make a well in the center of the mixture, add the egg and beat well until the yolk and white are combined. Mix the egg into the mixture until incorporated.
Add the flour, ¼ cup (30 g) at a time, until the mixture holds together but is still wet and sticky, not dry.
Roll pieces into an oval shape about the size of a small meatball. Lightly roll in flour and place on a sheet pan until ready to cook.
Bring 4 quarts of water to a rolling boil, add 1 tablespoon of sea salt or to taste. Drop in the gnudi one by one, bring the water back to a rolling boil and check for doneness after 3-4 minutes.
The cooking time will depend on how big you have rolled the gnudi out.
You may need extra flour in the dough if you didn’t press as much moisture out of the greens. Add just enough flour so that you can form them without having them stick to your hands.
For a batch of gnudi for 4, you will simmer 10 fresh sage leaves with one stick of unsalted butter, a large pinch of salt, in a large skillet until the butter starts to bubble, but do not brown the butter.
Gently toss the gnudi in the butter and serve.