We can’t get enough of the super delicious Gnocchi in Parmesan Broth–one of this month’s encore recipes. As a quick refresher, gnocchi are Italian potato dumplings that cook up light and tender. With this specific dish, the gnocchi add a heartiness to the deeply flavorful Parmesan broth which features seasonal rainbow Swiss chard. Whether or not this dish made it onto your menu this month, follow along with the videos below as we cook this dish to perfection. It certainly takes our broth away (yeah, we went there).
Be sure to read through the entire recipe before you begin cooking. Trust us—you’ll be glad you did! Plus, always bring your ingredients to a boil together before reducing the heat, so that they are all the same temperature. 25–35 minutes, 2 servings.
1 clove garlic
1 yellow onion
½ bunch rainbow Swiss chard, divided
2 ounces baby spinach
⅛ teaspoon crushed red pepper
16 ounces vegetable stock
2 tablespoons heavy cream
1 pound gnocchi
⅓ cup grated Parmesan cheese
¼ cup shaved Parmesan cheese
1½ tablespoons olive oil
10″ large pot
12″ large high-sided pan
Bring a large pot of water to a boil over high heat. Mince garlic. Peel onion and cut into small dice. Rinse Swiss chard and cut crosswise into ½-inch slices, keeping leaves and stems separate. Rinse spinach.
Heat 1½ tablespoons olive oil in a large high-sided pan over medium heat. When oil is shimmering, add garlic, onion, Swiss chard stems, and as much crushed red pepper as desired (it’s spicy!). Sauté until very soft, 5–7 minutes. Season with ⅛ teaspoon salt.
Add vegetable stock to pan with vegetables over medium heat. Increase heat to high and bring to a boil, then reduce heat to medium-high and simmer until liquid is reduced by ⅓, about 5 minutes (see Recipe Tip).
Add Swiss chard leaves to pan with broth over medium heat and cook until wilted, about 2 minutes. Add heavy cream and spinach and cook, stirring, until spinach wilts, about 30 seconds. Season with 1 teaspoon salt and black pepper as desired.
Cook until tender and floating to surface, 2–3 minutes. Drain and add to pan with broth along with grated Parmesan over medium heat and cook until warmed through, about 1 minute more. Remove pan from heat. Taste and add more salt and black pepper as desired.
Ladle gnocchi and broth into roomy bowls and garnish with shaved Parmesan. The wait is over—dig in!
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