Rinse under running water spinach and chard, then blanch for 5 minutes in boiling water.

Drain the vegetables and once warmed squeeze them with your hands to remove excess water. Chop them finely with a knife.

Sauté spinach and Swiss chard in a pan with a splash of extra virgin olive oil and a clove of garlic. Mix the spinach and chard with ricotta, add the grated Parmigiano and season with salt and a good pinch of grated nutmeg, then add one beaten egg: mix thoroughly.

Now make the gnudi. Use plenty of rice flour to shape small walnut-size balls with your hands. The flour will work as a protective film, preventing gnudi from melting into boiling water.

Arrange them on a dish generously dusted with rice flour, well spaced from each other. Leave the gnudi into the flour for about one hour, turning them once in a while to coat them with flour.

Bring a large pot of salted water to a boil and cook gnudi in batches.

When they rise to the top – it will take just a few minutes, sometimes only one – lift them out with a slotted spoon and season them.

They are excellent served with butter and sage, or with a simple tomato sauce and a good sprinkle of grated cheese.