A recipe that makes drinking straight from the bowl not only acceptable, but encouraged. Our Seared Gnocchi in Parmesan Broth comes together in just 35 minutes, making it the perfect dish for a cozy night in.
Seared Gnocchi in Parmesan Broth with Swiss Chard
1 pound rainbow Swiss chard
1 yellow onion
3 cloves garlic
32 ounces vegetable stock
2 pounds gnocchi
2 tablespoons unsalted butter
4 ounces heavy cream
4 ounces shaved Parmesan cheese
½ teaspoon crushed red pepper
Want to get a helper in on the fun? They can separate the gnocchi with their hands in Step 4, stir the Parmesan into the broth in Step 5, and garnish the finished bowls in Step 6.
1. Rinse Swiss chard and pat dry with paper towel. Stack chard; cut leaves crosswise into ½-inch slices and roughly chop stems, keeping separate. Peel onion and cut into small dice. Mince garlic.
2. Heat 2 tablespoons olive oil in a large pot over medium-high heat. When oil is shimmering, add onion, garlic, and chard stems and sauté, stirring, until very soft, 4–6 minutes. Season with ¼ teaspoon salt.
3. Add vegetable stock to pot with aromatics and bring to a boil over high heat. Reduce heat to medium-high and simmer until liquid is slightly reduced, about 10 minutes.
4. While broth simmers, over a clean, dry surface, use your hands to gently separate gnocchi. Heat butter in a large pan over medium-high heat. When butter is foamy, add gnocchi and stir once to coat. Arrange in a single layer and cook, without stirring, until beginning to brown, about 3 minutes—if working in batches, use half of butter per batch. No need to boil the gnocchi before searing; they’ll become fully cooked in the pan. Let the gnocchi sear, without stirring, so they can form a crisp, golden crust. Then, stir gnocchi and cook until lightly browned on all sides, 3–5 minutes more.
5. Once broth has reduced, reduce heat under pot to medium, stir in chard leaves, and cook, stirring, until wilted, about 2 minutes. Stir in heavy cream to combine, 30 seconds, then stir in half of Parmesan. Remove pot from heat and season with 1½ teaspoons salt and black pepper as desired.
6. Plate gnocchi and broth Ladle Parmesan broth and chard into serving bowls and top with seared gnocchi. Garnish with crushed red pepper (skip or use half for less heat) and remaining Parmesan. D
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