Gnudi with Lemon Thyme Butter and Breadcrumbs
Ingredients
- 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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