By Jennifer Hess, lastnightsdinner.net

1 pound Narragansett Creamery Renaissance Ricotta
4 cups (12 ounces) stemmed chard, Lacinato kale or other dark leafy green, rinsed and
patted dry
1 pastured egg, lightly beaten
¼ cup grated romano or aged Narragansett Creamery Atwell’s Gold
Kosher or sea salt and freshly ground black pepper to taste
Juice and finely grated peel of 1 lemon
½ cup unbleached all-purpose flour, plus extra for shaping
½ cup plus 2 tablespoons unsalted butter
1 cup soft fresh breadcrumbs
Several sprigs fresh thyme as needed

Drain the ricotta over a bowl in a cheesecloth-lined strainer for at least 2 hours at room temperature. Stem and chop the chard. Boil in salted water for several minutes; drain. When cool, squeeze out as much moisture as possible. (This should yield about 1 cup.)

Transfer the strained ricotta to a deep mixing bowl and beat it until fluffy.Mix in the egg, grated cheese, salt, pepper and 1 teaspoon of lemon zest. Add the cooked greens and flour and stir until completely blended. Using lightly floured hands, gently form the dough into spheres about the size of large gumballs, making approximately 2 dozen gnudi.

Refrigerate or freeze until ready to cook.

Bring a large pot of salted water to a boil. In a wide skillet, melt 2 tablespoons of the butter. Stir in the breadcrumbs and cook until browned and crisp. Transfer to a bowl and toss with 1 teaspoon of thyme leaves and 1 teaspoon of lemon zest. Wipe out the skillet and melt the remaining butter. Add several sprigs of thyme and cook over low heat, being careful not to brown the butter. Stir in the lemon juice.

Boil the gnudi in two batches, cooking for a minute or two after they float to the surface.

Transfer to a paper towel–lined plate using a slotted spoon. Stir ½ cup of the hot starchy water into the butter and lemon mixture. Discard the thyme sprigs.

Toss the cooked gnudi in the lemon-thyme butter. Divide into warm shallow bowls and top with the lemon-thyme breadcrumbs.

Serves 4 to 6.