Name: Swiss Chard Malfatti with Sage Brown Butter
Yield: 6 Servings
Ingredients: 6 bunches Swiss chard, center ribs and stems removed (about 2 1/2 pound), or two 10-ounces packages frozen chopped spinach, thawed; 2 teaspoons kosher salt plus more; 1/2 cup (1 stick) unsalted butter, divided; 1 1/4 cups whole-milk ricotta, drained; 4-5 large egg yolks; 1 large egg; 1/4 cup all-purpose flour plus more; 12 sage leaves, thinly sliced; Freshly ground black pepper; Finely grated Parmesan; Cheesecloth

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A malfatto (Italian for "badly made") is a tender dumpling with rustic character. (Think gnocchi, but bigger.) It's a bit of work to trim and cook the chard; you can simplify the recipe by substituting frozen spinach, if desired.

Recipe notes