Potato Gnocchi with Braised Swiss Chard and Pomegranate Brown Butter

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Potato Gnocchi with Braised Swiss Chard and Pomegranate Brown Butter

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Total Time: 2 hrs 20 mins

Servings: Serves 6 to 8

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Ingredients

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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

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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Potato Gnocchi

Gnocchi's plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Browned Butter & Sage, Gnocchi with Creamy Gorgonzola Sauce, and Gnocchi with Sausage & Leek Ragu. In general, meat sauces are a fantastic match, but butter and cream-based sauces work well, too. In Italy, gnocchi are usually served after appetizers (antipasti) as a first course (or primo piatto), instead of pasta. And they're followed by a meat and vegetable course (secondo piatto and contorno). When Italians eat gnocchi this way, the portions tend to be on the small side. However, gnocchi can just as easily be served as a main course, preceded or followed by a light green salad. The servings here are for gnocchi served as a main course.

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