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Seared Gnocchi in Parmesan Broth

Seared Gnocchi in Parmesan Broth with Swiss Chard

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We’ve finally created a recipe that makes drinking broth straight from the bowl not only acceptable, but encouraged. Here, vegetable stock simmers with aromatics and Swiss chard, then is finished with a swirl of cream and plenty of shaved Parmesan. It’s topped with seared gnocchi—pillowy potato dumplings that skip the boil and crisp in butter until gorgeously golden.

  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 950
  • Protein 29g
  • Total Carb 124g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • rainbow Swiss chard
    • 8 ounces
    • rainbow Swiss chard
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • vegetable stock
    • 16 ounces
    • vegetable stock
  • gnocchi
    • 1 pound
    • gnocchi
  • unsalted butter
    • 2 packets
    • unsalted butter
  • heavy cream
    • 2 ounces
    • heavy cream
  • shaved Parmesan cheese
    • 2 ounces
    • shaved Parmesan cheese
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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. Sauté aromatics

    Sauté aromatics

    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.

  3. Simmer broth

    Simmer broth

    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.

  4. Sear gnocchi

    Sear gnocchi

    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.

  5. Finish Parmesan broth

    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.

  6. Plate gnocchi and broth

    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!

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