Potato Gnocchi with Braised Swiss Chard and Pomegranate Brown Butter

Recipe from Tyler Florence
Potato Gnocchi with Braised Swiss Chard and Pomegranate Brown Butter
2 hrs 20 mins
by 4.5 4  people
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    • 2 pounds russet potatoes
    • 1/2 cup grated Parmigiano-Reggiano
    • 12 ounces fresh ricotta, drained
    • 1/4 teaspoon freshly grated nutmeg
    • 2 1/2 cups all-purpose flour
    • Kosher salt and freshly ground black pepper
    • 1 stick unsalted butter
    Pomegranate Brown Butter Sauce
    • 2 sticks unsalted butter
    • 4 cups pomegranate juice, reduced
    • Kosher salt and freshly ground black pepper
    Braised Swiss Chard
    • Extra-virgin olive oil
    • 4 garlic cloves, peeled and minced
    • 2 small onions, diced
    • 2 bunches Swiss chard, roughly chopped
    • 2 quarts vegetable broth
    • Kosher salt and freshly ground black pepper
    • 1/4 cup apple cider vinegar
    • 2 tablespoons unsalted butter
    • 1/4 cup fresh pomegranate seeds, for garnish (optional)
    • 1/4 cup Parmigiano-Reggiano shavings, for garnish
    For the Gnocchi, preheat oven to 350 degrees F. Arrange potatoes on a roasting tray and prick all over with a fork to make holes. Roast potatoes for 45 to 50 minutes, until the flesh is tender enough to scoop out with a spoon. When cool enough to handle, scoop the warm flesh into a food processor and puree with the grated Parmigiano-Reggiano. Refrigerate until completely cool.
    In a large bowl fold together the potato puree, drained ricotta, and nutmeg. Fold in the flour, 1 cup at a time. Season with salt and pepper and mix until a soft dough forms. (Do not overwork dough or it will be tough.) Flour a surface and roll dough into a rope 1 inch in diameter. Cut into small pillow shapes.
    Bring a large pot of salted water to a boil. Add gnocchi and cook until they float. Drain well and transfer gnocchi to a sheet tray. Refrigerate until cool. When gnocchi are cool, melt the 1 stick butter in a large nonstick saute pan over high heat. Add gnocchi and saute until brown. Set aside.
    For the Pomegranate Brown Butter Sauce, brown the 2 sticks butter in a large saucepan over medium-low heat until it turns a hazelnut color (the butter solids should be brown and aromatic). Meanwhile, in a large saucepan reduce pomegranate juice over medium-high heat until syrupy. Add pomegranate reduction to brown butter. Swirl pan to combine ingredients; season lightly with salt and pepper.
    For the Braised Swiss Chard, in a small stockpot heat a 2-count of olive oil (about 2 tablespoons) over medium heat. Add garlic and onions; saute for 2 to 3 minutes or until fragrant. Add Swiss chard and toss a few times. Add vegetable broth. Season with salt and pepper; simmer for 5 to 6 minutes, until Swiss chard is wilted and tender. Stir in vinegar and the 2 tablespoons butter. Toss well to combine.
    Serve Braised Swiss Chard with Gnocchi and top with Pomegranate Brown Butter Sauce. If you like, garnish with pomegranate seeds and sprinkle with Parmigiano-Reggiano shavings.
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