December 8, 2011

Swiss Chard Gnocchi

During this cold time of the year we do not have to say good bye to the colourful meals, after all there is wide range of varicoloured vegetables available. Just think about the purple cabbage, the carrots, beetroots, or the bright green of the brussel sprouts, not to mention the various kinds of chicory. As far as swiss chard is concerned, well I doubt that these are free range and still in season, however I left my veggie calendar at home... besides I could not resist them. Also because they reminded me of a xmas tree.

500 g potato
70 g swiss chard
1 shalott
1/2 garlic clove
1 egg yolk
150-180 g flour
1 bay leaf
2 tablespoons pine nuts
3 tablespoons butter
salt, pepper

Boil potatoes in salted water, while that satuee chopped onion and sliced swiss chard stem. Cook swiss chard leaves for about 40 seconds in boiling water, then add it to the sauteed stems and puree. Smear puree through a sieve and mix it together with the riced potatoes. Season with salt, pepper and nutmeg. Knead it together with the egg yolk and flour and form a roll, cut in pieces. Cook gnocchi in simmering water. While that roast pine nuts, melt butter and prepare the nut butter flavoured with bay leaf and garlic. Toss gnocchi in butter, sprinkle with pine nuts and freshly grated parmesan.


Rosa's Yummy Yums said...

Refined and delicious! You take gnocchi to a heigher level.



Shaheen said...

I adore swiss chard and have grown it many times (except this year :(
So I am so loving this recipe and will have to make it next year for sure.

chriesi said...

@Rosa: Well, I tried to do so, I am glad you like it!

@Shaheen: Aww there is nothing better then self-grown vegetables.

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