This week’s Test Kitchen Favorite is this soul-warming gnocchi recipe. Gnocchi are Italian potato dumplings that cook up light and tender. They add heartiness to this deeply flavorful Parmesan broth featuring seasonal rainbow Swiss chard. This dish truly takes our
broth breath away!
Drizzling a small amount of olive oil over your cooked gnocchi will prevent them from sticking together.
1 clove garlic
1 yellow onion
4 ounces rainbow Swiss chard, divided
2 cups baby spinach
⅛ teaspoon crushed red pepper
16 ounces vegetable broth
1 pound gnocchi
2 tablespoons heavy cream
⅓ cup grated pecorino cheese
¼ cup shaved Parmesan cheese
1. Prepare Ingredients
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 1⁄2-inch slices, keeping leaves and stems separate. Rinse spinach.
2. Sauté Vegetables
Heat 1½ tablespoons olive oil in a large high-sided pan over medium heat. When oil is shimmering, add as much crushed red pepper as desired, garlic, onion, and Swiss chard stems and sauté until very soft, 5-7 minutes.
3. Simmer Broth
Add vegetable broth 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 reduced by ⅓, about 5 minutes.
4. Cook Gnocchi
While broth simmers, add gnocchi and a generous pinch salt to pot of boiling water and cook until tender and floating to surface, 2-3 minutes. Drain and return to pot, off heat. Drizzle over ½ tablespoon olive oil and set aside (see Recipe Tip)
5. Season Broth
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 wilted, about 30 seconds. Stir in pecorino and gnocchi and cook until warmed through, about 1 minute more. Remove pan from heat. Taste and add salt and pepper as needed.
6. Plate Broth and Gnocchi
Ladle gnocchi and broth into roomy bowls and garnish with Parmesan. The wait is over—dig in!