Homemade Ricotta Gnocchi with Swiss Chard & Peas
Homemade Ricotta Gnocchi with Swiss Chard & Peas. All the comfort of gnocchi combined with all the comfort of a warming soup like dish. And the gnocchis are homemade so you can never go wrong that. Paired with braised Swiss chard, peas, and leeks. And topped with grated Parmesan and red pepper flakes. So cozy, so delicious, and so SO good !!
It’s kind of soup, it’s kind of pasta, it’s kind of both? Either way it’s cozy and it's cold outside so we are totally here for. And I know we have been going a little crazy on the homemade gnocchis, but can you blame us? I mean who doesn’t love a homemade gnocchi? Plus we have been getting super creative with them, so new year, new gnocchi trends.
This is our first time sharing a ricotta gnocchi recipe. We are usually all about the potato gnocchis, but these actually came out so good. And since we have been getting creative with it this year…why not?
This dish is so cozy and hearty and gives us all the warm your bones vibes. It’s a warm soupy mixture filled with ricotta gnocchis, Swiss chard, peas, and leeks. Finished with parmesan cheese and red pepper flakes…it’s the perfect combination of comfy, cheesy, and spicy.
You’ve got all the warm your bones coziness of the gnocchis and all the heartiness to fill you up from the greens. It’s so different and unique. And it’s SO good. Perfect for a mid week winter night !! Happy Wednesday guys…cheers !!
Ingredients
4 tablespoons butter
2 leeks; thinly sliced
1 pound Swiss chard; stems thinly sliced and leaves coarsely chopped
1 garlic clove; minced
1 tablespoon thyme leaves
salt and pepper
3/4 cup white wine
1 quart vegetable stock
2 cups fresh peas
2 tablespoons chopped fresh tarragon
1/3 cup chopped parsley
1 pound ricotta gnocchi; homemade or store-bought (see recipe below)
parmesan and red pepper flakes for serving
Directions
In a six-quart pot, melt the butter. Add the leeks and Swiss chard stems. Sauté for 10 minutes. Stir in the garlic, thyme, salt, and pepper. Sauté for another 1 - 2 minutes. Add the wine and let it reduce by half for about 4 minutes. Pour in the stock. Season with additional salt and pepper. Bring to a simmer for 10 minutes.
Stir in the Swiss chard leaves. Cook until wilted for about 15 minutes. Add the peas and tarragon and cook for another 5 minutes.
Cook the gnocchi in a large pot of salted water. When the gnocchi rises to the top, remove with a slotted spoon and transfer to the pot with the Swiss chard.
Serve topped with parsley, parmesan, and red pepper flakes.
For the Ricotta Gnocchi
Ingredients
1 pound ricotta cheese
1/2 cup grated parmesan
1 egg; beaten
2 teaspoons salt
2 - 2 1/2 cups flour
Directions
In a large bowl, mix the ricotta, parmesan, egg, salt and 2 cups of flour. If the mixture is sticky, add the remaining 1/2 cup of flour. Knead the dough for about 2 minutes.
Generously dust a clean counter space with flour. Divided the dough into 6 - 8 equal pieces. With one piece of dough at a time, roll into logs of about 1 inch thickness. Cut the logs into 1 1/2 inch pieces. Place the gnocchis on a baking sheet lined with parchment paper and dusted with flour. Set aside to dry or freeze.
