Seared Gnocchi in Parmesan Broth with Swiss Chard
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Ingredients & Equipment
What we send
- 8 ouncesrainbow Swiss chard
- 1yellow onion
- 2 clovesgarlic
- 16 ouncesvegetable stock
- 1 poundgnocchi
- 2 packetsunsalted butter
- 2 ouncesheavy cream
- 2 ouncesshaved Parmesan cheese
- 1/4 teaspooncrushed red pepper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" large pot
- 12" large pan
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.
Heat 1½ 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 ⅛ teaspoon salt.
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 5 minutes.
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. Then, stir gnocchi and cook until lightly browned on all sides, 3-5 minutes more.
Finish Parmesan broth
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 1 teaspoon salt and black pepper as desired.
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. Dig in!