Spinach & Chard Gnudi

Add the greens to a large saucepan over high heat, along with 2 tablespoons water. Cover & steam until wilted. Cool the greens on a clean dish towel. Then wring out as much water as possible & finely chop.

Mix the cheeses & greens in a bowl. Season to taste with salt, nutmeg, and lemon zest. Add the egg & flour, if using, and mix until just combined. Cover the bowl & refrigerate for about an hour.

Pour some semola or AP flour into a bowl. Spoon 20g (a heaping tablespoon) of the mixture into the flour. Roll between your hands to create a smooth ball, then roll it around in the flour to coat. Place on a floured surface & repeat. Refrigerate the gnudi while you work.

Bring a large saucepan of water to a boil, then reduce to a gentle simmer. Carefully lower a few gnudi into the water. Cook until they set & start to bob to the surface (this only took me 1-2 min). Transfer to a plate with a slotted spoon.

Arrange the gnudi on top sauce, along with a shower of Parmigiano Reggiano. Enjoy!