One-Pot Braised Chard With Gnocchi, Peas and Leeks

[Celerity]

https://cooking.nytimes.com/recipes/1022150-one-pot-braised-chard-with-gnocchi-peas-and-leeks



YIELD 4 to 6 servings
TIME 45 minutes

Adding a package of prepared potato gnocchi to a pot of braised greens turns a side dish into a vibrant one-pot meal fit for weeknights. The chard stems, leeks and peas are nubby and colorful next to the pillowy gnocchi, while a combination of butter and white wine makes the sauce rich and tangy. For extra creaminess, serve this with dollops of fresh ricotta stirred in at the last minute.





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[Diamond_Dog]

1. That looks delicious

I may make that this weekend.

Wonder if you could sub tortellini for the gnocchi. Since I already have some in my pantry.

[Celerity]

2. I would stick with the gnocchi, but I am sure pasta would be ok

https://bottiglialv.com/every-pasta-lover-give-gnocchi-try/

If you, like many people, are a hardcore pasta lover, then you may want to expand your pallet and give something new a try. More specifically, gnocchi. If you aren’t already familiar with this heart, delicious entrée, then there is no better time to learn more about gnocchi, as you may be surprised by how delicious this dish really is.

What is Gnocchi?

Upon first glance, gnocchi and pasta may not seem all that different, in fact, they typically look pretty identical. However, gnocchi is not a form of pasta. It is actually a dumpling made out of potatoes. You can serve gnocchi with a variety of sauces and toppings such as cheese, tomato sauce, cream or pesto, just like pasta. While gnocchi originated in Italy and often is made with Italian flavours and spices, there are other forms of gnocchi that have different variations and are styles of gnocchi from South America, France and even Croatia.

The word gnocchi actually means “lumps” in Italy, which is a fairly accurate description of how this dish looks—it simply looks like lumps of cooked potatoes. Traditional gnocchi is fairly plain, much like pasta, which is why it is served with hearty sauces. However, some chefs will make “flavoured” gnocchi such as pumpkin gnocchi for a unique spin on this classic.

When making gnocchi, chefs actually mix together cooked potatoes with flour and boil them. The result is a light, airy and fluffy piece of dumpling that is typically shaped and cut into bite-sized pieces. They often look like shells. This is why so many people easily confused gnocchi with pasta when it is presented. Gnocchi should never be fried, it should always be boiled, light and fluffy.

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[MLAA]

3. This does look delicious.

Thank you.