One-Pot Braised Chard With Gnocchi, Peas and Leeks
Published May 5, 2021
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter
- 3leeks, white and light green parts, sliced thinly into half-moons
- 1pound chard, preferably rainbow or red (about 2 bunches), stems thinly sliced and leaves coarsely chopped
- 3garlic cloves, minced or finely grated
- 2teaspoons chopped thyme leaves
- Kosher salt and black pepper
- ¾cup dry white wine
- 3cups vegetable or chicken stock
- 1pound potato gnocchi (fresh, frozen or shelf-stable all work)
- 2cups peas, fresh or frozen
- 2tablespoons chopped fresh tarragon leaves
- 1cup torn parsley leaves and tender stems, for serving
- Grated Parmesan, for serving
- Lemon wedges, for serving
- Fresh ricotta, for serving (optional)
- Red-pepper flakes, for serving (optional)
Nutritional analysis per serving (6 servings)
389 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 15 grams protein; 1198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 5- or 6-quart Dutch oven, melt butter over medium-high heat. Add leeks and chard stems, and cook until tender and lightly brown, 7 to 10 minutes.
- Step 2
Stir in garlic, thyme and a large pinch of salt and black pepper, and sauté until fragrant, about 1 minute longer. Add wine, scraping up the brown bits at bottom of pot, and let the wine reduce by half, 2 to 4 minutes. Pour in stock and ¾ teaspoon salt, and bring to a simmer.
- Step 3
Stir in gnocchi and chard leaves. Cook, partly covered, for 15 minutes, until the chard is soft. Add peas and tarragon, and continue to cook, partly covered, until gnocchi are cooked through, another 5 to 10 minutes. Taste and add more salt, if needed.
- Step 4
To serve, top with parsley, a generous shower of Parmesan and a big squeeze of lemon. If you like, you can also add a dollop of ricotta and some red-pepper flakes.
Private Notes
Comments
Hi, I love this recipe but would love it more if it didn’t have any gnocchi in it. In fact, omit the Swiss chard, leeks, butter, and everything but the white wine.
Splendid dish! Like many I was concerned the recipe was incorrect about how long to cook the gnocchi but in the end I followed it as written and that was the right choice. The small amount of broth at a bare simmer cooks the gnocchi very slowly. The chard & young mustard greens were soft after 12 minutes & after 5 more to warm the peas it all came together. The sauce is silky and rich with a tang. Serve with crusty bread to sop it up. Don’t skip the ricotta it adds another dimension. A keeper!
I often buy fresh gnocchi from a DC restaurant that has a shop attached. They cook in 3 minutes but in this recipe, they are cooked for a total of 25 minutes? Won't they turn to mush?
Like but did not love this. The preparation time takes longer than cook time. The gnocchi and chard cook in under 5 minutes, the peas in 2.
This is really good, and was a great way to use the Swiss chard in my garden. I added 1 cup white beans (could have added more). I did not add gnocchi but would like to try it, along with ricotta.
Eats as comforting as Mac n Cheese with peas in it vibes… but feels a little more refined and used up all the chard in my garden. Too suspiciously green for my sons, but my girlfriend loved it and wants it to be a regular thing. :) can do.
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