Swiss Chard Gnocchi Recipes

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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



Skillet Gnocchi with Chard & White Beans image

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

1 tablespoon extra-virgin olive oil
1 (16 ounce) package shelf-stable gnocchi (see Tip)
1 teaspoon extra-virgin olive oil
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
½ cup water
6 cups chopped chard leaves or spinach
1 (15 ounce) can diced tomatoes with Italian seasonings
1 (15 ounce) can white beans, rinsed
¼ teaspoon freshly ground pepper
½ cup shredded part-skim mozzarella cheese
¼ cup finely shredded Parmesan cheese

SWISS CHARD GNOCCHI

Categories     Leafy Green     Potato     Vegetable     Vegetarian     Spring     Chard     Bon Appétit

Yield Serves 6

Number Of Ingredients 10



Swiss Chard Gnocchi image

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.

1 pound russet potatoes (about 2 large)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 pounds Swiss chard, stems and ribs trimmed
1 large egg
1 tablespoon olive oil
1 3/4 cups (about) all purpose flour
1/2 cup (1 stick) butter
4 cups homemade or purchased tomato-herb sauce
Freshly grated Parmesan cheese

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



Gnocchi With Sausage and Swiss Chard image

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

16 ounces potato gnocchi
2 tablespoons olive oil
1 lb bulk sweet Italian sausage
1 red onion, chopped
3 garlic cloves, chopped
1 teaspoon red pepper flakes
1 bunch red swiss chard, chopped
1/2 cup white wine
2 cups chicken broth
3/4 cup parmesan cheese, grated

GNOCCHI WITH SAUSAGE AND SWISS CHARD

Yield 4 servings

Number Of Ingredients 12



Gnocchi with Sausage and Swiss Chard image

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.

Coarse salt
1-pound package potato gnocchi
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1 pound bulk sweet Italian sausage
1 large red onion, chopped
3 garlic cloves, chopped
1 teaspoon crushed red pepper flakes
Freshly ground black pepper
1 bunch of red Swiss Chard, chopped
1/2 cup white wine (a couple of glugs)
2 cups chicken stock or broth
3/4 cup grated Parmigiano-Reggiano (a few large handfuls)

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



One-Pot Braised Chard With Gnocchi, Peas and Leeks image

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.

4 tablespoons unsalted butter
3 leeks, white and light green parts, sliced thinly into half-moons
1 pound chard, preferably rainbow or red (about 2 bunches), stems thinly sliced and leaves coarsely chopped
3 garlic cloves, minced or finely grated
2 teaspoons chopped thyme leaves
Kosher salt and black pepper
3/4 cup dry white wine
3 cups vegetable or chicken stock
1 pound potato gnocchi (fresh, frozen or shelf-stable all work)
2 cups peas, fresh or frozen
2 tablespoons chopped fresh tarragon leaves
1 cup torn parsley leaves and tender stems, for serving
Grated Parmesan, for serving
Lemon wedges, for serving
Fresh ricotta, for serving (optional)
Red-pepper flakes, for serving (optional)

BUTTERNUT SQUASH GNOCCHI WITH DUCK CONFIT AND SWISS CHARD

Active time: 1 3/4 hr Start to finish: 2 1/2 hr

Yield Makes 6 first-course servings

Number Of Ingredients 16



Butternut Squash Gnocchi with Duck Confit and Swiss Chard image

Steps:

  • Preheat oven to 500°F.
  • Arrange squash halves, cut sides down, in an oiled shallow baking pan and put potatoes alongside. Roast vegetables in middle of oven until squash is tender, about 25 minutes. Transfer squash to a cutting board and potatoes to oven rack, then continue to roast potatoes until tender, about 12 minutes more.
  • When cool enough to handle, scrape flesh from squash, discarding skin, then force flesh through ricer into a bowl. Measure out 3/4 cup purée and put in another bowl (reserve remainder for another use). Remove skin from potatoes while still hot and force flesh through ricer into bowl with squash. Spread squash-potato purée in another shallow baking pan and cool completely.
  • Return purée to bowl and stir in egg, cheese, thyme, sage, salt, white pepper, and nutmeg. Add flour, then gently knead dough by hand 1 minute (it will be soft and slightly sticky).
  • Turn dough out onto a floured cutting board and cut into 3 portions. Gently roll each portion into a long log about 3/4 inch thick. Cut each log into 3/4-inch pieces with a floured knife.
  • Press a piece of dough against tines of a floured fork and push with a floured thumb in a forward motion toward end of tines, letting gnocchi fall from fork onto a floured kitchen towel. Repeat with remaining pieces of dough.
  • Cook duck legs, skin sides down, in batches in a large heavy skillet over moderate heat, turning once, until browned and some of fat is rendered, about 5 minutes. Transfer duck to cleaned cutting board, then discard all but 1 tablespoon fat from skillet, reserving skillet.
  • When duck is cool enough to handle, discard skin and bones, then pull meat into 1/4-inch-thick pieces.
  • Melt 3 tablespoons butter in a 12-inch heavy skillet and remove from heat. Cook gnocchi in 3 batches in a 6-quart pot of boiling salted water, stirring occasionally, until centers are cooked through, about 3 minutes. (Gnocchi will float to top after about 1 1/2 minutes.) Transfer as cooked with a slotted spoon to butter in skillet.
  • Melt remaining 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, then stir in chard and salt. Cook, covered, just until wilted, 2 to 3 minutes.
  • While chard is wilting, heat reserved duck fat in skillet over moderately high heat until hot but not smoking, then sauté duck, stirring frequently, until lightly browned, 2 to 3 minutes.
  • Add chard, including any cooking liquid, and duck to gnocchi and cook over moderate heat, tossing gently, until heated through. Serve sprinkled with cheese.

1 (1 1/2-lb) butternut squash, halved lengthwise and seeded
3/4 lb Yukon Gold potatoes
1 large egg, lightly beaten
1/2 cup finely grated Pecorino Romano (1 1/2 oz)
1/2 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1/8 teaspoon white pepper
Pinch of nutmeg
3/4 cup all-purpose flour plus additional for dusting
5 (6-oz) confit duck legs
5 tablespoons unsalted butter
3 lb Swiss chard, stems and tough center ribs discarded and leaves cut into 2- by 1-inch pieces, then washed (but not dried)
1/2 teaspoon salt
Accompaniment: grated Pecorino Romano
a potato ricer or a food mill fitted with fine disk

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