4 seervings

Ingredients

2 tablespoons olive oil
2 shallots diced
1/2 pound Swiss chard {about 1 bunch}
2 garlic cloves, finely grated
½ teaspoon dried thyme leaves
Kosher salt and black pepper to taste
¼ cup dry white wine
1 1/2 cups chicken stock
1 lb pkg potato gnocchi (fresh, frozen, or shelf-stable all work)
¼ teaspoon red pepper flakes
Grated Parmesan cheese for serving
4 sweet Italian sausage links

Directions

Wash chard well, remove stems, and cut leaves into smaller pieces. Place in a colander and set aside.

In a Dutch oven or large deep skillet with a cover, heat oil over medium-high heat. Add sausage links and brown on all sides. Remove to a plate and set aside.

Add shallots and cook until tender about 3 minutes.

Stir in garlic, thyme, and a large pinch of salt and black pepper, and sauté about 1 minute longer.

Add wine, scraping up the brown bits at the bottom of the pot, and let the wine reduce by half, 2 minutes.

Pour in stock and 1/2 teaspoon salt, and bring to a simmer.

Stir in gnocchi, browned sausage links, and chard leaves. Cook, partly covered, for 15 minutes, over low heat until the chard is soft. Stir several times to keep the gnocchi from sticking to the pan.

Stir in the red pepper flakes, remove from the heat.

Taste and add more salt, if needed. Serve in pasta bowls with grated cheese on the side.

 


Posted by in Cheese, Dinner, gnocchi, Healthy Italian Cooking, Sausage, Swiss Chard