· recipe ·
Gnocchi with White Beans, Chard and Tomatoes
Swiss chard stems are edible and have a firmer texture than the leaves. Giving them a head start uses the whole bunch without leaving crunchy stems among tender greens.
Time and servings
- Prep
- 50 min
- Cook
- 85 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 570
- Protein
- 23 g
- Fat
- 16 g
- Carbs
- 86 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the beans and chard
Drain and rinse the white beans; the can should yield about 1 1/2 cups255 g. Separate the chard stems from the leaves, cut the stems crosswise, and tear the leaves into broad pieces. Dice the onion and slice the garlic.
Build the tomato sauce
Warm the olive oil over medium heat. Cook the onion and chard stems until softened, add the garlic and black pepper for 30 seconds, then add the crushed tomatoes. Simmer until slightly thickened.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Finish the beans and greens
While the water heats, stir the beans and chard leaves into the tomato sauce. Simmer until the leaves are tender and the beans are hot, then lower the heat.
Poach the gnocchi
Lower in the shaped gnocchi, and lift them out as soon as they float. Let excess water drain away.
Finish the skillet
Fold the cooked gnocchi into the sauce. Grate the mozzarella over the surface, cover, and keep over low heat just until the cheese melts.
