Story: Ricotta and Rainbow Chard Gnudi (Dumplings)with Burnt Butter
Episode: 01
Presenter: Brendan Pang
Air Date: 20th August 2022

Chef Brendan Pang shows you how to turn your fresh produce into tasty delights! Trevor challenged him to makes something with the Rainbow Chard he had harvested from his garden, this is what he created…

Ricotta and Rainbow Chard Gnudi (Dumplings)with Burnt Butter

Ingredients

• 340g traditional ricotta (hard)
• 340g rainbow chard, thick stems removed, chopped
• 1 egg
• 60g plain flour
• 30g parmesan, finely grated
• Zest from 1 lemon
• 1 pinch black pepper
• 1 pinch nutmeg

Burnt Butter Sauce

• 100g unsalted butter, cut into cubes
• 10 fresh sage leaves
• Zest of 1 lemon
• Salt, to taste

Ground black pepper, to taste

EQUIPMENT LIST
Sieve, Bowl for sieve to sit on, Pot for boiling rainbow chard and dumplings, 1 large mixing bowl, Baking paper, Microplane, Slotted spoon for dumplings, Tray, Small pan for burnt butter, Knife and chopping board, Spoons and forks.

• Drain ricotta using a sieve and paper towel for an hour.
• Blanch rainbow chard, squeeze to remove any excess liquid and finely chop.
• Transfer ricotta to a mixing bowl and add in the rainbow chard, egg, plain flour, parmesan, lemon zest, black pepper and nutmeg. Mix then cover and refrigerate for an hour.
• Once it has rested, prepare a baking sheet with baking paper sprinkled with flour to put the gnudi on. Get a little bowl with cold water to use for your hands as you work
• Take a spoonful of the mixture at a time and with slightly damp hands, roll into a ball and place on the prepared baking sheet. Repeat with remaining mixture, trying to work quickly so you don't get the dough too warm and sticky. Dampen your hands with the water in your bowl as needed.
• Boil gnudi until they rise to the top. Remove carefully and transfer to an oiled dish. Repeat process.

Melt butter in a pan and allow to cook over medium heat until it becomes a nutty smell and gently brown colour. Add the chopped sage leaves, lemon zest, salt and pepper and cook for a further minute before serving.

Enjoy!