Pork & Gnocchi
So, I saw some Swiss chard in the store. I honestly don’t buy it that often but I remembered seeing some kind of creamy Swiss chard before and wanted to take a stab at it. I was not trying to make pasta, didn’t have any boxed pasta and I didn’t feel like rice. I had a package of gnocchi and it was on like popcorn.
Pork & Gnocchi
So, I saw some Swiss chard in the store. I honestly don’t buy it that often but I remembered seeing some kind of creamy Swiss chard before and wanted to take a stab at it. I was not trying to make pasta, didn’t have any boxed pasta and I didn’t feel like rice. I had a package of gnocchi and it was on like popcorn.
Cooking Instructions
- 1
Wash Swiss chard and put aside. Dice onion and garlic. Start a pot of salted water. Remove sausage from casings. Add some oil in a pan and begin sautéing the onions and garlic. Add in sausage while crumbling with your hands. Season nicely and add in a couple healthy pinches of rosemary and fennel seed. Sauté about 5-7 minutes on medium heat.
- 2
Peel and dice a potato. Add it to the sausage and vegetables. Sauté 5-7 more minutes. Add in the butter and flour. Mix well and cook a few more minutes. Add in milk. Stir. Rough chop the Swiss chard and toss it in. Add in the Parmesan cheese and give it a stir. Reduce heat to low and simmer.
- 3
You have essentially made a roux with the flour and butter. The potato, although great to eat also doubles as a thickener. Simmer until potatoes have become tender and sauce has thickened.
- 4
Drop these gnocchis in and cook according to package. Remove and drop directly into the sauce. Seeing as these are basically potato and flour, they’ll also thicken the sauce.
- 5
It’s ready to eat when you are. Top with a little chili flakes and cheddar cheese.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Potato Gnocchi Potato Gnocchi
Every 29th of the month many Argentines eat gnocchi. A few place money under the plate to bring fortune. I like all types of gnocchi: made with potato, or pumpin, or spinach, or semolina, or ricotta. Here’s my recipe of potato gnocchi.
-
Chicken & Bacon Gnocchi Chicken & Bacon Gnocchi
This is a reboot of a recipe we found in a cookbook and tried a long time ago, we knew we could improve on it and I think it's much better than the original.
-
Potato Gnocchi Potato Gnocchi
I referred to a recipe in a German cookery book and changed the amount of ingredients to suit my taste.Gnocchi can be served with just olive oil and parmesan cheese. I like it with melted butter with sage, and it also goes well with cheese sauce, tomato sauce or cream sauce. After you get used to making gnocchi, you can adjust the texture to your liking. Add less flour if you prefer soft gnocchi. If you like them harder, add more flour. For 2 servings. Recipe by Lila
-
Potato Gnocchi Potato Gnocchi
I didn't have any bread or rice one morning so decided to whip up some gnocchi instead.Of course you can always boil the potatoes and cook them through properly but this time I just cooked them quickly in the microwave.Eat these gnocchi however you like They even taste great on their own. Recipe by yum+po -
Potato Gnocchi Potato Gnocchi
I wanted to use-up the small potatoes that have been sitting in the fridge.Pressing down with a fork is to flatten the gnocchi and to make grooved patterns so that they cook faster and mix with the sauce easier. You can omit this step if you'd like.Please add a little flour if the dough seems to be too soft to knead. Recipe by mildsevene -
Gnocchi with Spinach and sausage Gnocchi with Spinach and sausage
My husband does a happy dance when i make this dish!
-
Potato Gnocchi Potato Gnocchi
I'm a carb and potato kind-of-girl. Might as well slap the two together!
-
Potato Gnocchi Potato Gnocchi
I didn't want them to turn out like dumplings, so I didn't use much flour. They are soft and a little difficult to work with, but the low flour content is what makes them so tasty.They don't contain much flour, so they will dissolve if you over-boil them. Remove them from the water as soon as they have boiled. User ryusachi says it is fine to freeze them, and user witch cake mix says they will keep in the fridge in oil for three days. Recipe by Setsubunhijiki -
Easy Potato Gnocchi & Cheese Sauce Easy Potato Gnocchi & Cheese Sauce
Gnocchi is so tasty. It's so easy to make that you only need to learn it once.Don't mix the dough too much! For the nutmeg, I'd say add 2 small pinches.The sauce tastes great with grated cheese, but use cream cheese for a richer result! I usually use 3 kinds of cheese. Recipe by MPxo -
Fried Potato Gnocchi Fried Potato Gnocchi
The fried gnocchi I had at a restaurant were so good... I decided to make them myself.-Adjust the amount of sugar and salt to taste.-If the dough sticks to your hands when shaping the gnocchi in Step 4, sprinkle some flour. Recipe by Daffi
More Recipes
Comments