Potato Gnocchi with Braised Swiss Chard and Pomegranate Brown Butter

Potato Gnocchi with Braised Swiss Chard and Pomegranate Brown Butter

by 4  people
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Recipe from Tyler Florence
SERVINGS
6
TOTAL TIME
2 hrs 20 mins

Potato Gnocchi with Braised Swiss Chard and Pomegranate Brown Butter

Recipe from Tyler Florence
Recipe from Tyler Florence
Potato Gnocchi with Braised Swiss Chard and Pomegranate Brown Butter
SERVINGS
6
TOTAL TIME
2 hrs 20 mins
by 4  people
add your rating
add a comment
Ingredients
    Gnocchi
    • 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
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    Directions
    1. 
    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.
    2. 
    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.
    3. 
    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.
    4. 
    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.
    5. 
    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.
    6. 
    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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