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+Ingredients
+
+8 oz (225 g) green chard* leaves, ripped (*a.k.a. Swiss chard)
+4 oz (115 g) fresh spinach leaves
+6 oz (170 g) cow ricotta, well drained
+1 yolk
+1/2 cup (50 g) Parmigiano, grated
+1/8 cup (15 g) white flour, plus 1/4 cup (30 g) to coat the gnudi
+1/4 teaspoon salt
+1/4 teaspoon ground nutmeg
+1/4 teaspoon ground black pepper
+1 cup (240 g) tomato sauce
+Preparation
+
+Wash the green chard, coarsely rip the leaves and place them, still damp, into a large pot. Cover with a lid and cook for 10 minutes at a medium heat until wilted, stirring occasionally. They will reduce their volume considerably.
+
+Meanwhile, wash the spinach leaves and cook them in the same way as the chard, but only for 5 minutes.
+
+Remove the greens from the heat and place them in a colander to cool. When cold enough to handle, squeeze them vigorously with your hands or by wrapping them into a clean tea towel. These quantities yield about ½ cup of squeezed, cooked greens. Place the greens on a cutting board and chop them finely.
+
+In a mixing bowl, combine the chopped greens, the ricotta, the yolk, Parmigiano (keeping 1 tablespoon aside), flour, nutmeg, salt, and pepper. Mix thoroughly.
+
+As you bring a large pot of salted water to a gentle boil, start forming the gnudi. Prepare one bowl filled with flour, next to a plate coated in parchment paper. Using your hands, make balls of dough of about 1 inch (2.5 cm) in diameter. Roll them in the flour until uniformly coated, then place them on the parchment paper.
+
+Boil the gnudi a batch at a time making sure not to overcrowd them (so that they don’t stick to one another, and to ensure the water remains boiling). Gently place them into the simmering water and allow them to cook undisturbed for 6-8 minutes. About half-way through the cooking, they will start floating.
+
+Gently remove the gnudi from the water using a perforated ladle, and place them into a colander. Keep them warm as you cook the next batch.
+
+Have the tomato sauce ready and kept warm in a skillet. Place 2-3 tablespoons of tomato sauce in preheated bowls. Roll the gnudi into the skillet with the sauce until coated, then gently place them into the bowls. Sprinkle with grated Parmigiano, serve immediately.