RAINBOW CHARD & RICOTTA GNUDI WITH BURNT BUTTER

Serves 4

1 bunch rainbow chard, washed and trimmed

400g firm ricotta

1 egg

2 egg yolks

¼ cup (20g) finely grated parmesan,

plus extra to serve ¾ cup (110g) 00 flour, plus

extra to dust

Pinch of finely grated nutmeg 80g cold butter, coarsely chopped

16 sage leaves

¼ cup lemon juice

1. Blanch rainbow chard leaves in salted boiling water for 1 minute. Drain and refresh. Squeeze out excess water and finely chop.

2. Combine ricotta, egg, yolks, parmesan, flour and nutmeg. Add blanched leaves, season and fold until just combined. Divide the mixture into 4 pieces and roll out each on a well-floured surface into a 30cm log. Cut each log into 2cm pieces and set aside.

3. Meanwhile, thinly slice the stems of the rainbow chard and set aside.

4. Bring a large saucepan of salted water to the boil, then reduce to a simmer over medium heat. In batches, add to gnudi to the water and cook for 3–4 minutes, or until they float to the surface. Carefully remove using a slotted spoon, drain on absorbent paper and keep warm. Repeat with remaining gnudi.

5. Melt butter in a large frying pan over high heat and cook for 2 minutes, or until foaming and browned. Add sage and cook for 30 seconds, until crisp. Add gnudi and chopped stems and toss in the butter. Add lemon juice and toss. Serve gnudi immediately with parmesan.