I love these big veggie cheese dumplings – thanks Epicurious for another great recipe! Be warned they are a little funky and you need to hold back your desire to add more flour. I always freeze them before cooking, I’m just to worried they will fall apart in the boiling water if I don’t. 3 of these is perfect for a meal, pop the rest in a zip lock bag once completely frozen for a quick weeknight meal. They are not very pretty, but what they lack in looks they make up for in taste.
2 1/2 lb Swiss chard, center ribs and stems removed
2 tsp salt
1 1/4 c whole-milk ricotta, drained
5 egg yolks
1/4 c all-purpose flour
12 sage leaves
Finely grated Parmesan
Cook chard in a large pot of boiling salted water until tender but still bright green, about 4 minutes. Using tongs, transfer to ice water; let sit until cold.
Squeeze chard dry. Transfer to a large double layer of cheesecloth; gather ends and squeeze to thoroughly wring out liquid (be sure to use cheesecloth; the chard will stain a kitchen towel).
Pulse chard in a food processor until minced, about 30 seconds. Return chard to cheesecloth; wring out again to remove any remaining liquid.
Transfer chard to a large bowl. Melt 1/4 cup butter in a small saucepan over medium heat. Add melted butter, ricotta, egg yolks, egg, 1/4 c flour, and 2 teaspoons salt to chard. Using an electric mixer, beat until a dough forms, 1-2 minutes – it will be sticky!!
Lightly flour a rimmed baking sheet. Scoop out scant 2 tablespoons dough; dust with flour and roll between your palms to form an oval-shaped malfatto; place on sheet. Repeat with remaining dough to form 24 malfatti. Freeze on baking sheet, then transfer to a resealable plastic freezer bag. Keep frozen.
Working in 2 batches, cook malfatti in a large pot of boiling salted water until cooked through, 6-8 minutes per batch (8-10 minutes if frozen). They will float to the top. Scoop out.
Heat remaining 1/4 c butter in a large skillet over medium heat. Add sage and cook until butter foams and begins to turn brown and sage becomes crispy, about 30 seconds. Season sage brown butter with salt and pepper. Divide malfatti among plates; spoon sage brown butter over. Sprinkle with Parmesan.
Serves 6 – 8.