Servings:
Serves 6 to 8
Total Time:
2 hrs 20 mins
Ingredients
Gnocchi
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2 poundsrusset potatoessee savings
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1/2 cupgrated Parmigiano-Reggianosee savings
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12 ouncesfresh ricotta, drainedsee savings
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1/4 teaspoonfreshly grated nutmegsee savings
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2 1/2 cupsall-purpose floursee savings
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Kosher salt and freshly ground black peppersee savings
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1 stickunsalted buttersee savings
Pomegranate Brown Butter Sauce
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2 sticksunsalted buttersee savings
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4 cupspomegranate juice, reducedsee savings
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Kosher salt and freshly ground black peppersee savings
Braised Swiss Chard
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Extra-virgin olive oilsee savings
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4garlic cloves, peeled and mincedsee savings
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2small onions, dicedsee savings
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2 bunchesSwiss chard, roughly choppedsee savings
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2 quartsvegetable brothsee savings
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Kosher salt and freshly ground black peppersee savings
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1/4 cupapple cider vinegarsee savings
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2 tablespoonsunsalted buttersee savings
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1/4 cupfresh pomegranate seeds, for garnish (optional)see savings
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1/4 cupParmigiano-Reggiano shavings, for garnishsee savings
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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