ONE-POT BRAISED CHARD WITH GNOCCHI, PEAS AND LEEKS
Adding a package of prepared potato gnocchi to a pot of braised greens turns a side dish into a vibrant one-pot meal fit for weeknights. The chard stems, leeks and peas are nubby and colorful next to the pillowy gnocchi, while a combination of butter and white wine makes the sauce rich and tangy. For extra creaminess, serve this with dollops of fresh ricotta stirred in at the last minute. Or skip the ricotta for a lighter meal.
Provided by Melissa Clark
Categories weeknight, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a 5- or 6-quart Dutch oven, melt butter over medium-high heat. Add leeks and chard stems, and cook until tender and lightly brown, 7 to 10 minutes.
- Stir in garlic, thyme and a large pinch of salt and black pepper, and sauté until fragrant, about 1 minute longer. Add wine, scraping up the brown bits at bottom of pot, and let the wine reduce by half, 2 to 4 minutes. Pour in stock and 3/4 teaspoon salt, and bring to a simmer.
- Stir in gnocchi and chard leaves. Cook, partly covered, for 15 minutes, until the chard is soft. Add peas and tarragon, and continue to cook, partly covered, until gnocchi are cooked through, another 5 to 10 minutes. Taste and add more salt, if needed.
- To serve, top with parsley, a generous shower of Parmesan and a big squeeze of lemon. If you like, you can also add a dollop of ricotta and some red-pepper flakes.
SKILLET GNOCCHI WITH CHARD & WHITE BEANS
In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella.
Provided by Breana Lai, M.P.H., R.D.
Categories Trusted Brands: Recipes and Tips Eating Well
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
- Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 29.5 g, Cholesterol 22.6 mg, Fat 11.1 g, Fiber 4.9 g, Protein 9.7 g, SaturatedFat 5.2 g, Sodium 505.3 mg, Sugar 3 g
GNOCCHI WITH WHITE BEANS
Here's one of those no-fuss gnocchi recipes you can toss together and cook in one skillet. Ideal for a busy weeknight, it's also good with crumbled Italian chicken sausage if you need to please meat lovers. -Julianne Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through., Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted.
Nutrition Facts : Calories 307 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 789mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 6g fiber), Protein 13g protein.
ONE PAN PEAS & MUSHROOM GNOCCHI
Provided by Naive Cook Cooks
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a pan, melt 1 tbsp butter. To it add gnocchi and crispy it up on both sides. Keep it aside.
- In the same pan, add 1 tbsp butter and 1 tbsp oil. To it add mushrooms and let them cook for 5 minutes until slightly cooked. Add green peas, salt, pepper, red chili flakes, thyme and stir. Cook for another 4-5 minutes. Add gnocchi and stir. Cook on medium-high for 7-10 minutes. Taste and squeeze lime juice.
- Serve immediately.
GNOCCHI WITH PEAS AND EGG
Fresh peas and arugula are quick-cooked in the same pot as the gnocchi in this easy weeknight dinner. A touch of cream and Parmesan creates a rich sauce, while jammy soft-cooked eggs serve as the perfect finishing touch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add eggs, reduce heat to medium, and simmer 6 minutes. Remove eggs; run under cold water to stop cooking, then peel.
- Return water in pot to a boil. Add gnocchi and cook until they float, 1 to 3 minutes. Add peas; return to a boil, then stir in arugula. Drain, reserving 3/4 cup pasta water.
- Melt butter in pot over medium-high heat. Add onion; cook until translucent, about 3 minutes. Add cream, cheese, and 1/4 cup reserved pasta water and simmer, stirring, 1 minute. Add gnocchi mixture; toss to combine, then simmer 30 seconds more. Add additional pasta water, 1 tablespoon at a time, as needed to create a creamy sauce. Season with salt and pepper and serve with halved eggs, sprinkled with more cheese and pepper.
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