Pork & Gnocchi

Name: Pork & Gnocchi
Total time: 2700 s
Yield: 6 People
Cuisine: American
Ingredients: 1 Bunch Swiss Chard; 1 Package Italian Sausage (Garlic & Cheese if possible); 1 Package Potato Gnocchi (500 g); 1 Potato; 1 Onion; 3 Cloves Garlic; 3 Tbs Butter; 3 Tbs Flour; 2 Cups Milk; Red Pepper Flakes; Black Pepper; Garlic Powder; Onion Powder; Fennel Seed; Crushed Rosemary; Salt; Canola Oil; 1/2 Cup Parmesan Cheese; 1/4 Cup Cheddar Cheese (topping)

Karl @knice1on1

Boston, USA

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.

Saved

Ingredients

45 Minutes

6 People

1 BunchSwiss Chard
1 PackageItalian Sausage (Garlic & Cheese if possible)
1 PackagePotato Gnocchi (500 g)
1Potato
1Onion
3 ClovesGarlic
3 TbsButter
3 TbsFlour
2 CupsMilk
Red Pepper Flakes
Black Pepper
Garlic Powder
Onion Powder
Fennel Seed
Crushed Rosemary
Salt
Canola Oil
1/2 CupParmesan Cheese
1/4 CupCheddar Cheese (topping)

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Steps

45 Minutes

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.