45 minutes
A comforting one-pot meal featuring braised chard, pillowy gnocchi, sweet peas, and leeks in a flavorful broth.
tablespoons
Leek, cleaned and sliced
0 oz
Chard Stems, chopped
cups
Garlic, minced
cloves
Thyme, chopped
tablespoons
teaspoons
Black Pepper, cracked
to taste
cups
cups
Potato Gnocchi
0 lb
Chard Leaves, coarsely chopped
cups
Peas, fresh or frozen
cups
Tarragon Leaves, freshly chopped
tablespoons
Flat Leaf Parsley, torn
handful
Parmesan Cheese, grated
to taste
each
Ricotta, fresh
optional
optional
1. Sauté Leeks and Chard Stems
In a 5- or 6-quart Dutch oven, melt unsalted butter over medium-high heat. Add the leeks and chard stems, cooking until tender and lightly browned, about 7 to 10 minutes.
2. Add Garlic, Thyme, and Seasonings
Stir in the minced garlic, chopped thyme, a generous pinch of kosher salt, and a few cracks of black pepper. Sauté for about 1 minute until aromatic.
3. Deglaze with White Wine
Pour in the dry white wine and deglaze the pot by scraping up the browned bits. Let the wine reduce by half, 2 to 4 minutes.
4. Simmer Gnocchi and Chard Leaves
Add vegetable or chicken stock and additional kosher salt. Bring to a simmer before adding the potato gnocchi and coarsely chopped chard leaves. Partly cover with a lid and cook for about 15 minutes.
5. Add Peas and Tarragon
Mix in the peas and freshly chopped tarragon leaves, then partly cover the pot again and cook for another 5 to 10 minutes.
6. Serve with Garnishes
Dish out into bowls and garnish with torn parsley leaves, grated Parmesan cheese, and lemon wedges. Optionally, add a dollop of fresh ricotta and a sprinkle of red-pepper flakes.
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