Paneer gnudi with spring saag and rainbow chard

The vibrant flavours of spring from this exquisite paneer gnudi dish, nestled in a bed of verdant saag and topped with rainbow chard. This innovative fusion of Italian and Indian cuisines combines the delicate texture of homemade paneer dumplings with the robust flavours of fresh spring greens, creating a truly unique and satisfying meal.

By Ravinder Bhogal
From Saturday Kitchen

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This paneer gnudi recipe with spring saag and rainbow chard has a Nutri-Score of B. This dish is rich in protein and calcium from the paneer and Parmesan cheese, and it provides an abundance of vitamins and antioxidants from fresh spring greens like spinach, wild garlic, and chard. The use of ghee and olive oil adds healthy fats, though care should be taken with portion sizes. This dish is a nutritionally balanced option when enjoyed as part of a varied diet.

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Ingredients

For the paneer gnudi

• full-fat milk 2 litres/3½ pints
• lemon 1, juice only
• free-range egg yolk 7g (about ½ free-range egg yolk)
• Parmesan 50g/1¾oz, grated
• fresh nutmeg, a good grinding
• semolina 200g/7oz
• ghee 30g/1oz
• salt and freshly ground black pepper to taste

For the saag

• mixed baby spinach, nettles, wild garlic, and sorrel 500g/1lb 2oz (ideally 125g/4½oz each)
• ghee 1 tbsp
• red onion 1 small, very finely chopped
• cumin seeds 1 tsp
• fresh root ginger 5cm/2in piece, peeled and finely grated
• garlic cloves 1–2, chopped
• bird’s eye green chilli 1, finely chopped
• butter knob
• salt and freshly ground black pepper to taste

For the chard

• extra virgin olive oil 4 tbsp
• garlic cloves 2, finely sliced
• red chilli 1, finely chopped
• lemon 1, zest and juice
• rainbow chard 200g/7oz, chopped, including stalks
• salt and freshly ground black pepper to taste

To garnish

• preserved lemons 2, rind only, finely chopped
• pine nuts 100g/3½oz, toasted
• Parmesan 50g/1¾oz, grated

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Method

1. To make the gnudi, bring the full-fat milk to the boil in a large saucepan. Stir in the lemon juice, which will separate the milk into curds and whey. Remove from the heat and set aside for 10 minutes.
2. Line a sieve with muslin cloth and place it over a bowl. Pour the curds and whey into the sieve, letting the curds collect in the muslin and discarding the whey. Rinse the curds under cold water to remove any excess whey, then gather the muslin and squeeze out any remaining liquid.
3. Transfer the curds to a mixing bowl. Add the egg yolk, grated Parmesan, a good grinding of nutmeg, and some black pepper. Knead until the mixture is well combined. Weigh out 10g portions and roll them into balls or barrels to form the gnudi.
4. Cover a tray with half the semolina, then arrange the gnudi on top. Sprinkle over the remaining semolina to coat evenly. Chill in the fridge for 6 hours or overnight to firm up the gnudi.
5. To make the saag, blanch the mixed leaves in a saucepan of boiling water for a few seconds until wilted. Immediately plunge them into ice-cold water to retain their vibrant green color. Drain and squeeze out any excess liquid, then blend the leaves in a food processor until smooth.
6. In a frying pan, melt the ghee over medium heat. Add the finely chopped red onion and cumin seeds, cooking until golden brown and aromatic. Stir in the grated ginger, chopped garlic, and green chilli, frying until softened. Fold in the blended greens, season with salt and pepper, and cook until the mixture is well combined and fragrant. Set aside.
7. For the rainbow chard, heat the olive oil in a frying pan over gentle heat. Fry the finely sliced garlic, chopped red chilli, and lemon zest until fragrant. Stir in the lemon juice, then add the chopped chard. Cook until just wilted and season with salt and pepper to taste.
8. To cook the gnudi, bring a large saucepan of salted water to the boil. Simmer the gnudi gently until they float to the surface, indicating they’re cooked. Remove with a slotted spoon and drain well. In a frying pan, heat the ghee and fry the gnudi until golden brown all over.
9. To assemble, spoon the saag into the base of warmed serving bowls. Top with the cooked chard and golden-brown gnudi. Garnish with preserved lemon rind, toasted pine nuts, and a generous grating of Parmesan. Serve immediately and enjoy this unique fusion of fresh ingredients and bold flavors!

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Suggested Wine Pairing

Majestic: Barone Montalto Organic Catarratto Pinot Grigio

This light, floral white wine complements the creamy paneer gnudi and fresh greens wonderfully. Its zesty notes of citrus and pear enhance the preserved lemon garnish, while its balanced acidity cuts through the richness of the ghee-fried gnudi.

Tesco: Finest Gavi

This elegant Italian white wine boasts floral and citrus undertones that highlight the nutty Parmesan and delicate greens. Its crisp acidity and mineral finish cleanse the palate between bites, amplifying this dish’s vibrant flavors.

Sainsbury’s: Taste the Difference Grüner Veltliner

This Austrian white wine adds a subtle peppery finish and fresh green apple notes, mirroring the herbal flavors of the saag and chard. Its refreshing acidity also balances the richness of the gnudi and pine nuts.

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What can you serve with this

1. Warm naan bread: Perfect for scooping up the saag and chard, adding a comforting, carb-based element to the dish.
2. Herb salad: A light salad with fresh parsley, coriander, and dill enhances the herbaceous notes of the saag and preserved lemon.
3. Pickled red onions: Their tangy crunch contrasts beautifully with the creamy gnudi and wilted greens.
4. Quinoa pilaf: A nutty quinoa dish with subtle spices makes a satisfying side that complements the Indian-inspired flavors.
5. Cucumber raita: This cooling yoghurt-based dip adds freshness and a complementary tang to the bold flavors of the dish.

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Nutri-score Health Check

This paneer gnudi dish scores a Nutri-Score of B, indicating it is a well-balanced meal. The dish offers an excellent mix of proteins from the paneer and Parmesan, healthy fats from ghee and olive oil, and a wide variety of vitamins and minerals from the fresh greens and chard. The inclusion of preserved lemons adds a burst of antioxidants and probiotics.

However, the use of ghee and cheese does contribute to the saturated fat content, so portion control is recommended. Despite this, the high nutrient density and fresh ingredients make this dish a strong choice for a wholesome and satisfying meal.

Note: This Nutri-Score is automatically calculated and serves as a guide only.

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Recipe FAQ

• Can I make the paneer gnudi ahead of time? Yes, you can prepare the gnudi up to the chilling stage a day in advance. Keep them covered in the fridge until ready to cook.
• What if I can’t find all the greens for the saag? Don’t worry if you can’t find nettles, wild garlic, or sorrel. You can substitute with more spinach or other leafy greens like kale or chard.
• Is there a vegetarian alternative to Parmesan? Yes, you can use a vegetarian hard cheese or nutritional yeast for a similar umami flavour.
• Can I freeze the gnudi? Yes, you can freeze the uncooked gnudi. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
• What can I substitute for ghee? You can use unsalted butter or olive oil as alternatives to ghee.
• Can this dish be made gluten-free? Yes, ensure your semolina is gluten-free (or use a gluten-free alternative like fine cornmeal) and check that your preserved lemons don’t contain any gluten.
• How spicy is this dish? The spice level is moderate due to the green chilli in the saag and red chilli in the chard. You can adjust the amount of chilli to suit your taste preferences.

Storing FAQ

• How long can I store leftovers in the refrigerator? Cooked gnudi can be stored in an airtight container in the refrigerator for up to 2 days. The saag and chard can be stored separately for up to 3 days.
• Can I freeze the saag? Yes, the saag can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
• How should I store any leftover pine nuts? Store toasted pine nuts in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.

Reheating FAQ

• What’s the best way to reheat the gnudi? Gently reheat the gnudi in a pan with a little ghee or butter over medium-low heat until warmed through.
• Can I reheat the saag and chard in the microwave? Yes, you can reheat the saag and chard in the microwave. Heat in short bursts, stirring in between, until thoroughly warmed.
• How can I prevent the gnudi from becoming tough when reheating? Avoid overheating the gnudi. Warm them gently and add a splash of water or stock if they seem dry.
• Should I reheat the pine nuts? No, it’s best to add the pine nuts fresh after reheating the other components to maintain their crunch.