Gnocchi with Chard, Mushrooms and Ricotta

Serves 4-5

2 bunches Swiss chard, washed well
1 package shelf-stable gnocchi
8 oz mushrooms, sliced and sauteed
1/2 cup ricotta cheese
butter or olive oil
4-5 garlic cloves or garlic powder
black pepper or red pepper flakes

Fill a large lidded pot with about 3″ of water and bring to the boil.  Meanwhile, trim the leaves off the chard stems.  Slice the stems into 1/4″ pieces.  Add the gnocchi and chard stems to the water and cook until the gnocchi are tender, about 4 minutes.  Meanwhile tear the chard leaves into 2″ pieces.  Heat a tablespoon of oil in a wide skillet.  Add garlic cloves, if using.  Drain the gnocchi and chard stems, and add them to the skillet. Let the gnocchi get brown and crisp on one side. Meanwhile, put the chard leaves back in the pot you cooked the gnocchi in, add a little olive oil or butter, put the lid on, and cook for a couple of minutes, stirring occasionally, until the chard leaves are wilted and coated with butter or olive oil.  Stir in the mushrooms.  Sprinkle with garlic powder, if desired, if not using garlic cloves. To serve, place some gnocchi on the plate, top with chard and mushrooms, and finish with a spoonful of ricotta, a garlic clove, and a grind of black pepper or some red pepper flakes.


Published in: on July 15, 2015 at 6:06 pm  Leave a Comment  

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