SWISS CHARD GNOCCHI
Categories Leafy Green Potato Vegetable Vegetarian Spring Chard Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Steam potatoes until very tender, about 50 minutes. Cool potatoes slightly, then peel. Mash potatoes in large bowl until smooth. Mix in salt and pepper. Meanwhile, bring 2 inches of salted water to boil in large pot. Add chard and cook until wilted, stirring occasionally, about 3 minutes. Drain chard; cool. Squeeze out as much excess liquid as possible. Finely chop chard in processor.
- Mix chard into potato mixture. Stir in egg and oil. Gradually mix in enough flour to form soft, slightly sticky dough.
- Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch-long rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval ball. Using whisk, gently roll each ball down length of wires, making ribbed impressions in gnocchi. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping with remaining dough.
- Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface and are tender, about 6 minutes. Using slotted spoon, transfer gnocchi to large bowl. (Can be made 1 day ahead. Place gnocchi in single layer on oiled baking sheet. Cover with plastic; chill.)
- Melt butter in heavy large skillet over medium-high heat. Add gnocchi and sauté until coated with butter and heated through, about 3 minutes. Meanwhile, bring sauce to simmer in heavy medium saucepan, stirring occasionally. Ladle sauce onto plates.
- Spoon gnocchi atop sauce. Sprinkle with cheese and serve.
GNOCCHI WITH SAUSAGE AND SWISS CHARD
This is from Rachael Ray's 365: No Repeats. This looks like such a good fall comfort food dish. And easy too! Use store-bought gnocchi. Reheats well the next day.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil, salt the water and cook the gnocchi according to package directions.
- While the water is coming to a boil, preheat a large skillet over medium-high heat with the olive oil. Add the sausage and break it up into small pieces.
- Cook until the sausage id browned all over, about 5 minutes. Add the onions, garlic, red pepper flakes, salt and pepper.
- Continue to cook for 4 to 5 more minutes, then add the Swiss chard; toss to wilt it into the pan.
- Add the wine, cook for 1 minute, then add the chicken stock and continue to cook for 3 or 4 more minutes.
- Add the cooked and drained gnocchi, toss to coat and distribute, and cook for 1 minute.
- Turn the heat off and add the cheese; stir to combine. Serve.
Nutrition Facts : Calories 369.5, Fat 22.5, SaturatedFat 8.1, Cholesterol 50.5, Sodium 1318.2, Carbohydrate 8.1, Fiber 0.6, Sugar 2, Protein 28.4
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 SAUSAGE AND SWISS CHARD
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil, salt the water, and cook the gnocchi according to the package directions.
- While the water for the gnocchi is coming up to a boil, preheat a large skillet over medium-high heat with the EVOO. Add the sausage and break it up into small pieces with the back of a wooden spoon; cook until the sausage is browned all over, about 5 minutes. Add the onions, garlic, red pepper flakes, salt, and pepper. Continue to cook for 4 to 5 more minutes. Add the Swiss chard; toss to wilt it into the pan. Add the wine, cook for 1 minute, then add the chicken stock and continue to cook for 3 to 4 more minutes.
- Add the cooked and drained gnocchi, toss to coat and distribute, and cook for 1 minute. Turn the heat off and add the cheese; stir to combine. Serve immediately.
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GNOCCHI WITH SWISS CHARD - HERBS & FLOUR
From herbsandflour.com
評価の数 1カテゴリ Dinner料理 Italian合計時間 20 分
- As this dish comes together quickly, start by preparing and chopping the Swiss chard and herbs. Set aside.
- Bring a pot of water to a boil and add the gnocchi (gnocchi will cook in just minutes so begin the next step immediately).
- Meanwhile, melt butter in a light-coloured skillet over medium-high heat (you want a light coloured pan so that you can see the butter turn brown). Let butter cook until it becomes frothy and begins to brown. Add the fresh herbs and let cook for about a minute.
- Drain the gnocchi and add it to the pan with the brown butter sauce. Add the Swiss chard and toss together for a couple of minutes until the Swiss chard wilts. Add the lemon zest and juice and season with salt and pepper. Spoon onto plates and sprinkle with grated Parmesan.
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