Potato Gnocchi with Braised Swiss Chard and Pomegranate Brown Butter
Recipe from Tyler Florence



by 4  people


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Servings: 6
Total Time: 2 hrs 20 mins
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Ingredients
    Gnocchi
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      2   pounds 
      russet potatoes
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      1/2  cup 
      grated Parmigiano-Reggiano
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      12   ounces 
      fresh ricotta, drained
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      1/4  teaspoon 
      freshly grated nutmeg
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      2 1/2  cups 
      all-purpose flour
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      Kosher salt and freshly ground black pepper
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      1   stick 
      unsalted butter
    Pomegranate Brown Butter Sauce
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      2   sticks 
      unsalted butter
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      4   cups 
      pomegranate juice, reduced
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      Kosher salt and freshly ground black pepper
    Braised Swiss Chard
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      Extra-virgin olive oil
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      4   
      garlic cloves, peeled and minced
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      2   
      small onions, diced
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      2   bunches 
      Swiss chard, roughly chopped
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      2   quarts 
      vegetable broth
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      Kosher salt and freshly ground black pepper
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      1/4  cup 
      apple cider vinegar
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      2   tablespoons 
      unsalted butter
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      1/4  cup 
      fresh pomegranate seeds, for garnish (optional)
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      1/4  cup 
      Parmigiano-Reggiano shavings, for garnish

    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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