Gnocchi With Sausage And Swiss Chard Recipes

GNOCCHI WITH SAUSAGE AND SWISS CHARD

Steps:

• Bring a large pot of water to a boil, salt the water and cook the gnocchi according to package directions.
• While the water is coming to a boil, preheat a large skillet over medium-high heat with the olive oil. Add the sausage and break it up into small pieces.
• Cook until the sausage id browned all over, about 5 minutes. Add the onions, garlic, red pepper flakes, salt and pepper.
• Continue to cook for 4 to 5 more minutes, then add the Swiss chard; toss to wilt it into the pan.
• Add the wine, cook for 1 minute, then add the chicken stock and continue to cook for 3 or 4 more minutes.
• Add the cooked and drained gnocchi, toss to coat and distribute, and cook for 1 minute.
• Turn the heat off and add the cheese; stir to combine. Serve.

GNOCCHI WITH SAUSAGE AND SWISS CHARD

Steps:

• Bring a large pot of water to a boil, salt the water, and cook the gnocchi according to the package directions.
• While the water for the gnocchi is coming up to a boil, preheat a large skillet over medium-high heat with the EVOO. Add the sausage and break it up into small pieces with the back of a wooden spoon; cook until the sausage is browned all over, about 5 minutes. Add the onions, garlic, red pepper flakes, salt, and pepper. Continue to cook for 4 to 5 more minutes. Add the Swiss chard; toss to wilt it into the pan. Add the wine, cook for 1 minute, then add the chicken stock and continue to cook for 3 to 4 more minutes.
• Add the cooked and drained gnocchi, toss to coat and distribute, and cook for 1 minute. Turn the heat off and add the cheese; stir to combine. Serve immediately.

SKILLET GNOCCHI WITH CHARD & WHITE BEANS

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
• Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

ITALIAN SAUSAGE AND GNOCCHI SKILLET

Steps:

• Heat avocado oil in a large, nonstick skillet over medium-high heat. Add onion and cook until softened, 3 to 4 minutes. Add garlic and cook just until fragrant, about 30 seconds. Add sausage; stir to break up the meat and cook until well browned, 5 to 7 minutes.
• Drain excess oil and keep meat mixture in the skillet. Add gnocchi, stirring to break up any clumps. Stir in tomatoes, salt, basil, oregano, and pepper. Cover and simmer for 5 minutes.
• Stir in spinach and nutmeg and simmer until spinach has wilted, 3 to 5 minutes. Sprinkle mozzarella and Parmesan cheeses on top, cover, and simmer until cheese has melted, 2 to 3 minutes. Serve immediately.

SWISS CHARD GNOCCHI

Steps:

• Steam potatoes until very tender, about 50 minutes. Cool potatoes slightly, then peel. Mash potatoes in large bowl until smooth. Mix in salt and pepper. Meanwhile, bring 2 inches of salted water to boil in large pot. Add chard and cook until wilted, stirring occasionally, about 3 minutes. Drain chard; cool. Squeeze out as much excess liquid as possible. Finely chop chard in processor.
• Mix chard into potato mixture. Stir in egg and oil. Gradually mix in enough flour to form soft, slightly sticky dough.
• Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch-long rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval ball. Using whisk, gently roll each ball down length of wires, making ribbed impressions in gnocchi. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping with remaining dough.
• Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface and are tender, about 6 minutes. Using slotted spoon, transfer gnocchi to large bowl. (Can be made 1 day ahead. Place gnocchi in single layer on oiled baking sheet. Cover with plastic; chill.)
• Melt butter in heavy large skillet over medium-high heat. Add gnocchi and sauté until coated with butter and heated through, about 3 minutes. Meanwhile, bring sauce to simmer in heavy medium saucepan, stirring occasionally. Ladle sauce onto plates.
• Spoon gnocchi atop sauce. Sprinkle with cheese and serve.

SAUSAGE AND SWISS CHARD PASTA

Steps:

• Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer., Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.

GNOCCHI WITH SPINACH AND CHICKEN SAUSAGE

Steps:

• Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted., Drain gnocchi; add to pan and heat through. Sprinkle with cheese.