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Ricotta Gnudi with Tomato-Eggplant Jam

A gnudi (pronounced “nu-dee”) is a type of gnocchi typically made from ricotta cheese, eggs, and a little bit of flour. It is a bite-size dumpling that some describe as “nude” ravioli—the filling without the pasta. The texture should be light, fluffy, and creamy.
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Servings 6

Ingredients
  

Ingredients

Tomato and Eggplant Jam

  • 1 medium eggplant
  • Oil for deep frying
  • ½ bunch fresh marjoram
  • ½ bunch fresh mint
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • Pinch of chili flakes
  • 2 cups crushed tomatoes
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Gnudi

  • 2 bunches Swiss chard
  • 2 cups sheep’s milk ricotta
  • 3 large eggs
  • 1 cup freshly grated Parmgiano Reggiano plus more to garnish
  • ¾ cup all-purpose flour
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Extra-virgin olive oil

Instructions
 

  • Instructions

Jam

  • Cut the eggplant into ½-inch dice. Deep-fry the pieces in oil heated to 350°F until browned. Set aside.
  • Pick the leaves off the marjoram and mint stems; chop finely. You should have about 1 tablespoon chopped marjoram and ¼ cup chopped mint. Set aside.
  • Peel and thinly slice the garlic cloves. In a large sauté pan over medium-high heat, heat 2 tablespoons olive oil and sauté the garlic and chili flakes for a few minutes, until fragrant. Add the tomatoes, and simmer about 10 minutes. Add the eggplant, marjoram, and mint. Season to taste with salt and pepper. Set aside.

Gnudi

  • Blanch the chard, drain it well, and chop. This should yield about 2 cups. In a bowl mix the ricotta, eggs, chard, 1 cup Parmesan, flour and salt and pepper to taste with a wooden spoon until all the ingredients are combined.
  • With two spoons or a small ice cream scoop, drop dollops of the ricotta mixture into a large pot of gently simmering salted water. When they float, let cook another minute or so until they feel slightly firm to the touch. With a skimmer gently remove from the water and place in a bowl. Top with the jam and garnish with a sprinkling of Parmesan and a drizzle of extra-virgin olive oil.