Past Recipes
Gnocchi Pomodoro

Gnocchi Pomodoro with Swiss Chard, Goat Cheese, and Sage-Toasted Pine Nuts

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This week, Chef Tim is taking a summer hit recipe and adapting it for the cooler months with a few super-comforting touches. He’s tossing pillowy potato gnocchi with a hearty marinara sauce packed with seasonal Swiss chard, meaty cremini mushrooms, and aromatic sage and nutmeg. The smooth, saucy pasta is topped with toasted pine nuts for a little crunch, then sprinkled with creamy, tangy goat cheese.

  • Vegetarian
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
  • Calories 950
  • Protein 28g
  • Total Carb 139g
  • Total Fat 33g

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

Ingredients & Equipment

What we send

  • sage
    • 1/8 ounce
    • sage
  • rainbow Swiss chard
    • 5 ounces
    • rainbow Swiss chard
  • cremini mushrooms
    • 3 ounces
    • cremini mushrooms
  • garlic
    • 2 cloves
    • garlic
  • shallot
    • 1
    • shallot
  • unsalted butter
    • 2 packets
    • unsalted butter
  • pine nuts
    • 2 tablespoons
    • pine nuts
  • 16-ounce jar marinara sauce
    • 1
    • 16-ounce jar marinara sauce
  • honey
    • 1 packet
    • honey
  • ground nutmeg
    • 1/4 teaspoon
    • ground nutmeg
  • gnocchi
    • 1 pound
    • gnocchi
  • crumbled goat cheese
    • 2 ounces
    • crumbled goat cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot with lid
  • 10" medium pan


Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a large, covered pot of water to a boil over high heat. Pick sage leaves, discarding stems. Thoroughly rinse chard and thinly slice crosswise. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Mince garlic. Peel shallot and thinly slice. 

  2. Make Sage-Toasted Pine Nuts

    Make Sage-Toasted Pine Nuts

    Heat butter in a medium pan over medium heat. Cook, stirring, until fragrant, 2-3 minutes. Add pine nuts and sage and cook until pine nuts are golden, 2-3 minutes. Transfer sage-toasted pine nuts and any remaining sage butter to a bowl and set aside for serving. Wipe pan clean for the next step.

  3. Simmer Tomato Sauce

    Simmer Tomato Sauce

    Heat 1 tablespoon olive oil in pan from pine nuts over medium-high heat. When oil is shimmering, add mushrooms, garlic, and shallot. Sauté, stirring, until softened, about 3 minutes. Add chard and stir to wilt, 2-3 minutes more. Add tomato sauce, honey, and a pinch of nutmeg (save remainder for eggnog). Season with ½ teaspoon salt and pepper. Reduce heat to medium low. Simmer until flavors have melded, 5 minutes.

  4. Cook Gnocchi

    Cook Gnocchi

    While sauce simmers, season boiling water generously with salt. Add gnocchi and cook, giving them a gentle stir to ensure they don't stick together, until tender and floating to the surface, 2-3 minutes. Drain gnocchi.

  5. Finish Gnocchi

    Finish Gnocchi

    Once sauce has finished cooking, add gnocchi to pan with sauce, increase heat to medium, and stir to coat, about 1 minute. Remove pan from heat.

  6. Plate Gnocchi Pomodoro

    Plate Gnocchi Pomodoro

    Divide gnocchi pomodoro between serving plates. Top with goat cheese and sage-toasted pine nuts, drizzling over any remaining sage butter. Dig in!

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