Braised Swiss Chard With Gnocchi and Italian Sausage



4 seervings


2 tablespoons olive oil
2 shallots diced
1/2 pound Swiss chard {about 1 bunch}
2 garlic cloves, finely grated
½ teaspoon dried thyme leaves
Kosher salt and black pepper to style
¼ cup dry white wine
1 1/2 cups rooster inventory
1 lb pkg potato gnocchi (recent, frozen, or shelf-stable all work)
¼ teaspoon purple pepper flakes
Grated Parmesan cheese for serving
4 candy Italian sausage hyperlinks


Wash chard effectively, take away stems, and reduce leaves into smaller items. Place in a colander and put aside.

In a Dutch oven or massive deep skillet with a canopy, warmth oil over medium-high warmth. Add sausage hyperlinks and brown on all sides. Take away to a plate and put aside.

Add shallots and cook dinner till tender about 3 minutes.

Stir in garlic, thyme, and a big pinch of salt and black pepper, and sauté about 1 minute longer.

Add wine, scraping up the brown bits on the backside of the pot, and let the wine scale back by half, 2 minutes.

Pour in inventory and 1/2 teaspoon salt, and produce to a simmer.

Stir in gnocchi, browned sausage hyperlinks, and chard leaves. Prepare dinner, partly coated, for quarter-hour, over low warmth till the chard is gentle. Stir a number of occasions to maintain the gnocchi from sticking to the pan.

Stir within the purple pepper flakes, take away from the warmth.

Style and add extra salt, if wanted. Serve in pasta bowls with grated cheese on the aspect.



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