In a large bowl, mix the goat cheese, chard, Parmigiano, and eggs. Stir in the nutmeg, salt, pepper, and flour. Form the mixture into balls the size of a quarter.
Dredge the formed dumplings in flour to coat, tapping off the excess. lets rest uncovered in the fridge in front of the fan for an hour to dry out a bit
Slide the dumplings into the boiling water, being careful not to overcrowd the pot; work in batches if necessary. After they float to the top and have cooked for about 4 minutes, remove the dumplings using a slotted spoon and place them in the ice bath to set. When completely chilled, transfer to a baking sheet and refrigerate.
when ready to serve place in a pan with brown butter and slowly cook for 4 minutes turning once to develop a little crust on both sides
Serve immediately, and sprinkle w toasted rye breadcrumbs and black pepper tableside.