Categories: Meals
Ingredients
- 1 clove garlic
- 1 yellow onion
- 4 ounces rainbow Swiss chard, divided
- 2 cups baby spinach
- ⅛ teaspoon crushed red pepper
- 16 ounces vegetable broth
- 1 pound gnocchi
- 2 tablespoons heavy cream
- ⅓ cup grated pecorino cheese
- 1/4 cup shaved Parmesan cheese
Directions
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Bring a large pot of water to a boil over high heat. Mince garlic. Peel onion and cut into small dice. Rinse Swiss chard and cut crosswise into 1⁄2-inch slices, keeping leaves and stems separate. Rinse spinach.
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Heat 1½ tablespoons olive oil in a large high-sided pan over medium heat. When oil is shimmering, add as much crushed red pepper as desired, garlic, onion, and Swiss chard stems and sauté until very soft, 5-7 minutes.
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Add vegetable broth to pan with vegetables over medium heat. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer until reduced by ⅓, about 5 minutes.
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While broth simmers, add gnocchi and a generous pinch salt to pot of boiling water and cook until tender and floating to surface, 2-3 minutes. Drain and return to pot, off heat. Drizzle over ½ tablespoon olive oil and set aside (see Recipe Tip)
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Add Swiss chard leaves to pan with broth over medium heat and cook until wilted, about 2 minutes. Add heavy cream and spinach and cook, stirring, until wilted, about 30 seconds. Stir in pecorino and gnocchi and cook until warmed through, about 1 minute more. Remove pan from heat. Taste and add salt and pepper as needed.
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Ladle gnocchi and broth into roomy bowls and garnish with Parmesan. The wait is over—dig in!