CHEWY PORCINI AND TRUFFLE POTATO GNOCCHI BROWNED IN BUTTER AND TOSSED WITH SAUTEED MUSHROOMS AND SWISS CHARD.
Never big fans of Whole Foods, Pea and I were still excited for the recent opening of one just two blocks away from our home. As we strolled through the aisles of fancypants ingredients and munched on the occasional free sample, we were shocked to find Swiss chard, one of my all-time favorite veggies, at a reasonable price! Quickly, before the shock and novelty of a good deal at Whole Foods wore off, we checked out contentedly with our find.
Swiss chard is great sautéed, stir-fried, or even raw in a salad or as a wrap. Although the recipe below is for a “gnocchi dish”, the swiss chard adds an fantastic dimension of flavor to the plate, which is otherwise just seasoned with salt, pepper, and lemon zest. The leaves are like a softer, silkier spinach, and the stems are just a hint sweet. With the mushrooms and chewy potato gnocchi, this vegetarian-friendly recipe makes a great earthy, savory meal for two or a comforting appetizer for three or four! – Boo
Servings: 2 (full courses) or 3-4 (appetizer portions)
Difficulty: 
Ingredients:
- Vegetables
0.5 lb mushrooms, sliced
0.5 onion, diced 1 cm
2 cloves garlic, grated
0.5 lb Swiss chard - 8 oz gnocchi
- 2 tb butter
- 0.25 tb olive oil
- Seasoning
0.5 ts salt
0.25 ts black pepper
lemon zest
Directions:
- In a large pan, sear mushrooms in olive oil over medium-high heat.
- Meanwhile, separate chard leaves from stems. Dice stems, and chop leaves.
- Add onions, chard stems, and garlic to large pan, and saute over medium-high heat until softened, 3-4 minutes.
- Add chard leaves to saute until wilted, 1-2 minutes. Set vegetables aside.
- Cook gnocchi per package instructions, and drain.
- In a pan, heat and stir butter over medium-high heat until browned. Add olive oil and gnocchi, and sear gnocchi on several sides, 2-3 minutes.
- Stir vegetables and seasoning into gnocchi, and serve.
