Page title and description
- 500g chard or spinach, stalks removed
- 375g ricotta cheese
- 3-4 eggs
- 125g Parmesan cheese
- ½ tsp nutmeg
- 50g plain white flour, sifted finely
- 25g butter
- salt and pepper
Prep time: 1h
Cooking time: 20 min
Step 1Boil or steam chard leaves for 3-5 minutes or until tender. Drain and cool, squeeze until most of the water has been removed. Chop chard very finely.
Step 2Place the chard in a bowl, add the ricotta, and mix thoroughly using your hands.
Step 3Add one egg and mix, then add half the Parmesan cheese and mix again. Add two more eggs, mix again and add the seasoning and the nutmeg.
Step 4If the texture is thick enough, do not add any more eggs, if not add some flour to hold mixture together.
Step 5Roll mixture with your hands to make a ball (slightly larger than gnocchi), sprinkle with flour, repeat procedure until mixture is gone.
Step 6Place the strozzapetti on a floured surface and leave them to rest for an hour. Boil a large saucepan of salted water, add the strozzapetti and boil for 2 minutes
Step 7Gently scoop them out and keep them warm. Melt butter, pour over strozzapreti and sprinkle over remaining cheese. Serve with pasta and a tomato sauce.