Gnudi With Lemon-Thyme Butter And Breadcrumbs

By Food52
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Fun to make and absolutely delectable!
62b2923ae896   •  25 Jun   •  Report
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1 pound ricotta

12 ounces young red or rainbow chard (can substitute Lacinato kale, spinach, or another dark leafy green)

1 egg (the pastured eggs we buy are in the large to extra-large range)

1/4 cup finely grated Pecorino Romano

Kosher or sea salt

freshly ground black pepper

1 medium lemon (preferably organic), zested and juiced

1/2 cup unbleached all-purpose flour, plus additional for forming

1 stick plus 2 Tablespoons unsalted butter, divided

several fresh thyme sprigs

1 cup soft fresh breadcrumbs

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