Recipe: Cook this lip-smacking Swiss chard gnocchi at home
Swiss chard gnocchi is a vegetarian, eggless dish that marries the nutrition of leafy greens with the comfort of homemade gnocchi. With origins in Italy, traditional gnocchi features potatoes and flour. This recipe enriches the classic with Swiss chard, enhancing both health value and color. Ideal for a warm family meal or a festive gathering, this wholesome dish promises to delight. Let's get cooking!
Gather the following ingredients
For the dish, prepare two cups of flour, one cup each of cooled mashed potatoes, and dried, chopped Swiss chard. Season with a teaspoon of salt and half a teaspoon of black pepper. For the sauce, arrange for two tablespoons of olive oil, two minced garlic cloves, one 400-gram can crushed tomatoes, salt to taste, and basil leaves to garnish.
Prepare the gnocchi dough
Combine the mashed potatoes and dried Swiss chard in a large bowl. Gradually mix in the flour, salt, and pepper until you have a soft dough. Be mindful not to overmix; stop when just combined. The dough should be pliable but not sticky. If it is sticky, add more flour gradually until the correct consistency is achieved.
Shape and cook gnocchi
On a floured surface, divide the dough into four equal parts. Roll each part into long ropes, roughly half an inch in diameter. Cut these ropes into half-inch pieces to create your gnocchi. For their traditional appearance, press each piece against a fork's tines to form ridges on one side. This process gives the gnocchi its characteristic shape that will hold sauce beautifully.
Prepare tomato sauce
Heat olive oil in a pan over medium heat. Add minced garlic and saute until it becomes fragrant, about two minutes, being careful not to brown it. Pour in the crushed tomatoes and season with salt. Simmer the sauce on low heat for 15 minutes until it thickens slightly. After simmering, adjust the seasoning to taste before serving.
Combine gnocchi with sauce
Bring a large pot of salted water to a boil over high heat. Cook gnocchi in batches by dropping them into boiling water—they are done when they float to the surface after about three minutes. Using a slotted spoon, transfer cooked gnocchi directly into the tomato sauce pan, stirring gently to coat them evenly with sauce before serving, garnished with fresh basil leaves.
