Gnocchi with Swiss chard

Gnocchi with Swiss chard

30 min
Gnocchi are classic Italian potato dumplings that work well in many dishes. Here, we have paired it with cream-grilled Swiss chard for a sweet and smoky meal. Topped with hazelnuts and Parmesan, our recipe for gnocchi with Swiss chard is pretty straightforward, so you can have it ready in just about 30 minutes.
https://www.arlafoods.co.uk/recipes/gnocchi-with-swiss-chard/

Instructions

  • Light the grill.
  • Peel garlic cloves. Bring 2 litres of water to a boil along with garlic.
  • Cook until the cloves are completely soft, about 10 minutes. Remove the garlic and mash the cloves with the butter on a large plate.
  • Salt the boiling water and cook the gnocchi according to the instructions on the packet.
  • Brush the whole chard leaves with cream and grill until soft and slightly coloured. Make sure they are not too close to the fire, as they will burn easily.
  • Turn the cooked gnocchi and grilled chard on the plate with the garlic butter. Top with grated Parmesan cheese and coarsely chopped nuts. Salt and sprinkle with freshly ground black pepper.
Enjoy!

FAQ: Questions about gnocchi with Swiss chard

We have answered some common questions below to help you make this comforting dish. Discover how to make the gnocchi with Swiss chard in advance and how to store it.

Can I make gnocchi with Swiss chard in advance?
Sure, you can prepare parts of the dish in advance. Make the garlic butter and boil the gnocchi ahead of time, storing both in the fridge. Grill the chard closer to when you plan to serve. When it is time to eat, quickly reheat and assemble the ingredients. This keeps everything fresh and tasty.
How do I keep the gnocchi from sticking together?
To keep gnocchi from sticking together during cooking, stir them occasionally as they cook. This prevents them from clumping together or sticking to the bottom of the pot. Once the gnocchi float to the surface, drain them promptly. After draining, toss the gnocchi with a bit of olive oil to keep them separate.
How should I store leftover gnocchi with Swiss chard?
To store leftovers of your gnocchi with Swiss chard, first, let them cool to room temperature. Once cooled, transfer the leftovers into airtight containers to keep them fresh and avoid absorbing unwanted flavours from the fridge. You should consume the leftovers within 3–4 days for optimal taste. When you are ready to enjoy them again, reheat them gently.

Ingredients

Cloves of garlic
4
Water
2 l
50 g
Potato gnocchi
500 g
Swiss chard
200 g
Whipping cream
100 ml
Parmesan cheese
50 g
Roasted hazelnuts
100 ml
Salt and black pepper

Tips: Making gnocchi with Swiss chard

Explore our tips section for helpful suggestions on how to make every bite of these gnocchi with Swiss chard as pleasing as the first.

Cooking the gnocchi

To properly cook gnocchi, begin by bringing a pot of water to a boil. Once boiling, add the gnocchi to the water. Keep in mind that they cook rather quickly; it typically takes just a few minutes. You will know they are ready when they float to the surface of the water, indicating the gnocchi are cooked through. As soon as they float, promptly remove them from the water using a slotted spoon.

Avoid overcrowding

When grilling Swiss chard, it is important to arrange the leaves in a single layer with some space between them. This prevents overcrowding on the grill, ensuring that each leaf has enough exposure to direct heat. The leaves should be wilted and slightly charred, retaining some of their bite and vibrant colour.

Discover our gnocchi with Swiss chard

Discover our delicious gnocchi with Swiss chard, a fresh take on the classic Italian potato dumpling. Gnocchi has a rich history, dating back hundreds of years with countless variations. Our recipe captures the essence of the gnocchi, with its simple preparation and tender texture, and combines it with other great and easy ingredients. Enjoy it with cream-grilled Swiss chard, rich garlic butter, and Parmesan and hazelnut on top.

For another gnocchi variation, try our easy butternut squash gnocchi. It combines gnocchi with butternut squash in a creamy cheese and mushroom sauce. We also have other exciting Italian-inspired recipes like creamy mushroom tagliatelle, chicken fettuccine Alfredo, or vegetarian lasagne. 

Cream-grilled Swiss chard with sweet and smoky flavours

The standout feature of this recipe is the cream-grilled Swiss chard, which transforms the greens into a sweet and smoky delight. Before grilling, the chard leaves are lightly brushed with whipping cream. This encourages the leaves to release their natural sugars more rapidly, adding a subtle sweetness to the chard. As the leaves sizzle on the grill, they also absorb a hint of smokiness. Grilling is swift, so watch closely to achieve that charred look without burning the delicate leaves.

Tender gnocchi topped with Parmesan and toasted hazelnuts

With their soft, tender texture and mild flavour, the gnocchi provide the perfect base for this dish. These delightful potato dumplings excel at soaking up the rich garlic butter, setting the stage for the other ingredients to truly stand out. Sprinkle over some freshly grated Parmesan cheese for a touch of creamy richness, and for the final flourish, scatter chopped and toasted hazelnuts atop. Their crunchy texture offers a delightful counterpoint to the soft gnocchi paired with tender Swiss chard.

Make the dish your own

One of the joys of cooking at home is the freedom to get creative and tweak recipes to your liking. If hazelnuts are not your favourite, consider substituting them with walnuts, pine nuts, or pecans. Walnuts offer a slightly bitter taste that enhances the robust nuttiness of dishes, while pine nuts bring a gentler flavour and a softer crunch. Pecans boast a sweeter, caramel-like flavour that can make the dish more indulgent.

Keep the grill going, and add a variety of vegetables to pair with the Swiss chard. Tomatoes are a fantastic choice, adding bright acidity and juiciness that complement both the chard and the savoury garlic butter. Similarly, red peppers not only contribute a vibrant colour but also a sweet crispness. For an extra layer of flavour, consider sautéing shiitake or cremini mushrooms until golden and add them to the gnocchi.