Heat the pan with a little extra virgin olive oil and the garlic glove
Add chopped and cleaned Sunny HeRBs coloured chards
Stew the veggies with the lid on for approximately 10 mins
Remove the garlic glove and put the Sunny HeRBs coloured chards in the mixer bowl
In a different bowl combine the ricotta, egg, ground nutmeg, 50g Parmesan and salt and pepper.
Whisk this mixture till you obtain a uniform consistency. Add the flour in order to thicken the mixture and make it suitable for cooking.
Make some small balls
Try to cook one single Gnudo in salted boiling water to make sure it remains firm. In case it turns to mush add some more flour to the mixture. When you get the right consistency, cook them untill they float to the top, then scoop out with a skimmer
Wash Sunny HeRBs sage, thyme, marjoram and rosemary. Dry the leaves and chop everything.
Melt the butter in a saucepan and add the chopped Sunny HeRBs.
Season the Gnudi with the herbs butter.
Divide the gnudi among the plates and garnish them with parmesan cheese e fresh Sunny HeRbs leaves.