One-Pot Braised Chard With Gnocchi, Peas and Leeks
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 4tablespoons unsalted butter
- 3leeks, white and light green parts, sliced thinly into half-moons
- 1pound chard, preferably rainbow or red (about 2 bunches), stems thinly sliced and leaves coarsely chopped
- 3garlic cloves, minced or finely grated
- 2teaspoons chopped thyme leaves
- Kosher salt and black pepper
- ¾cup dry white wine
- 3cups vegetable or chicken stock
- 1pound potato gnocchi (fresh, frozen or shelf-stable all work)
- 2cups peas, fresh or frozen
- 2tablespoons chopped fresh tarragon leaves
- 1cup torn parsley leaves and tender stems, for serving
- Grated Parmesan, for serving
- Lemon wedges, for serving
- Fresh ricotta, for serving (optional)
- Red-pepper flakes, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
389 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 15 grams protein; 1198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a 5- or 6-quart Dutch oven, melt butter over medium-high heat. Add leeks and chard stems, and cook until tender and lightly brown, 7 to 10 minutes.
- Step 2
Stir in garlic, thyme and a large pinch of salt and black pepper, and sauté until fragrant, about 1 minute longer. Add wine, scraping up the brown bits at bottom of pot, and let the wine reduce by half, 2 to 4 minutes. Pour in stock and ¾ teaspoon salt, and bring to a simmer.
- Step 3
Stir in gnocchi and chard leaves. Cook, partly covered, for 15 minutes, until the chard is soft. Add peas and tarragon, and continue to cook, partly covered, until gnocchi are cooked through, another 5 to 10 minutes. Taste and add more salt, if needed.
- Step 4
To serve, top with parsley, a generous shower of Parmesan and a big squeeze of lemon. If you like, you can also add a dollop of ricotta and some red-pepper flakes.
Private Notes
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Cooking Notes
Roberto
Hi, I love this recipe but would love it more if it didn’t have any gnocchi in it. In fact, omit the Swiss chard, leeks, butter, and everything but the white wine.
Sher
Splendid dish! Like many I was concerned the recipe was incorrect about how long to cook the gnocchi but in the end I followed it as written and that was the right choice. The small amount of broth at a bare simmer cooks the gnocchi very slowly. The chard & young mustard greens were soft after 12 minutes & after 5 more to warm the peas it all came together. The sauce is silky and rich with a tang. Serve with crusty bread to sop it up. Don’t skip the ricotta it adds another dimension. A keeper!
Walter Ochinko
I often buy fresh gnocchi from a DC restaurant that has a shop attached. They cook in 3 minutes but in this recipe, they are cooked for a total of 25 minutes? Won't they turn to mush?
KAZUR
This is delicious! I used half gnocchi and half canelinni beans....
For Those Who Can’t Eat Potato Gnocchi
Gnocchi in this instance is made from potato, which is high in potassium. For renal and cardiac patients, potato gnocchi may be forbidden. I’m proposing a play on the word “gnocchi” by suggesting using DeCecco brand pasta shape 46, also called “gnocchi” which is a scalloped, football-shaped scoop. Cook the pasta separately and add it in before serving. I have no ties to DeCecco. I am a kidney transplant recipient and am familiar with renal dietary restrictions. I am NOT a doctor.
sharon
Ah...ye of little faith. It was an exquisite meal. Follow the directions and then adjust as you see fit for the next attempt. I'd add much more garlic next time, but the fresh gnocchi stayed firm and delectable.
melissa
This is delicious! I used half gnocchi and half canelinni beans....
marie-claude garneau
I don't know about a store-bought gnocchi, but a homemade gnocchi would disintegrate after five minutes. For some reason I'd also prefer a good amount of escarole in lieu of some of the chard and all of the parsley and would skip the ricotta altogether. In fact, I'd forgo the gnocchi completely, unless it was homemade and would use arborio rice instead.
Darby
This recipe was amazing but I didn't cook the gnochhi as long as suggested. (I used shelf stable.) The chard leaves cooked in no time...
Carol Sacks
Made it this evening and it was delicious -- earthy, comforting but not the least bit heavy. Perfect for a spring evening. Cooked the gnocchi and everything else per Melissa's recipe. The gnocchi was perfect. I had red chard so the broth was a rosy hue -- lovely.
james price
I veganized this by using olive oil instead of butter, I probably doubled the amount of fat the recipe called for, veggie stock, and used vegan ricotta and vegan Parmesan. I was a little concerned about the cooking time but it was just right for store bought gnocchi. My tarragon was extremely aromatic so I reduced it a little. It was delicious and three of us ate the entire pot in one meal.
camilia
I'd cook gnocchi separately at end and add to the stock/vegie mixture for one or two minutes, so it's not mushy, but can absorb the flavor of the stock mixture. That's what you do for most fresh pasta dishes - make the 'sauce' and add the pasta for a minute or two to absorb flavor of sauce.
Damper
Delicious and very moreish! Followed the recipe as presented and it delivered a fine dish. The whole family loved it with a couple returning to the kitchen searching for leftovers. Definitely a more complete dish with a generous dollop of fresh ricotta and a good squeeze or two of lemon juice. The gnocchi absorbed the tasty sauce, thickening the sauce while simmering. Gnocchi remained intact. There is a pleasant play of flavours between the thyme, tarragon, butter-wine sauce and lemon juice.
Sam A.
This time I made it with onions and cabbage in lieu of leeks and chard. I love this recipe, it has never failed me, and it changes beautifully with seasonal produce. The gnocchi cooked this way leaves a thick satisfying stew, just go for what you’ve got. Use this recipe to clean your fridge out.
Maria
Made with dried thyme, dried tarragon and fresh parsley, otherwise followed the recipe. Yes to lemon and ricotta—absolutely scrumptious.
Dagmar
Perfect as written! The only thing I skipped was the ricotta. As someone else pointed out, the relatively long simmer makes shelf stable gnocchi as light as freshly made- a neat trick! And I always like using all of the chard, stems and leaves. A keeper!
Joan
I've made this twice now, both have been excellent. This time I had some asparagus to use up so added it to this recipe along with the other veg. It was excellent. Better than the sum of its parts.
Sachi
I used sliced brussel sprouts instead of chard and just a small pinch of dried of tarragon instead of fresh. A nice, brothy blend of flavors. We really enjoyed it and look forward to making again.
AF
The flavors in this dish are pretty good, but structurally/texturally it’s weird. It’s not brothy enough to be a stew, but is a lot soupier than I want a gnocchi dish to be. I didn’t want bread because it already has a starch, but then there was nothing to sop up the leftover broth. I think it would be better with corona beans or some other white bean instead of gnocchi and a side of crusty bread. Maybe double the gnocchi to make it more saucy instead of soupy?
your mom
It was a hit with my family. Made it with kale, broccoli (frozen, sadly), and chickpeas. Would have rather used white beans but I didn’t have any. Like many others, I was concerned to overcook the gnocchi. I took it off the heat before the broth fully reduced for fear of the gnocchi and broccoli turning to mush. I think in the future, I would reduce the broth by 1/2-1/3 in order to cook the greens and gnocchi a little less. It turned out great regardless, if not a bit stew-like.
ingerlepps
Gnocchi cooked in under 15 and chard was a bit overcooked. Next time cook it for about 5-7 minutes then add chard, and peas when chard is almost there.
Carol
Always nice to come here and read comments that are actually helpful and pertinent. This is a quick-ish dinner that comes together easily. The flavor was great with a hint of the fresh herbs. I topped with Vegan Parmesan and will enjoy the leftovers in tomorrow's lunch.
SN in Seattle
I have been cooking out to Times for many years. This recipe is now one of my favorites. Depending on the gnocchi you use do be careful how long you cook it. I have now made it three times in one week because it was such a hit in my house! This is both a spring treat and a comforting winter meal. Easy to make this vegan. So delicious!
kimberly
Great base recipe! My store bought shelf stable gnocchi became light as homemade in the slow simmer for 15 minutes. I only had tough kale in place of the chard - but the recipe still worked. Whole milk ricotta with a squeeze of lemon and a sprinkle of Mitima spices was a delicious finish to the dish. Thank you Melissa Clark.
Dee
Making as I write - already smells great. For those who have wondered about store bought gnocchi - I have tried several brands, including one by De Cecco - all are good and give you something you can't get with homemade; they hold together. I'll never forget a two-hour gnocchi from scratch making session with my daughter and her boyfriend at the time. Even though I'd made the recipe before, those little suckers all disintegrated in the water. What a waste and disappointment.
Lauren
Delicious! Will sub gnocchi with white beans next time.
WendyB
I think the key is to follow the package directions for cooking the gnocchi. I buy a frozen product that cooks in 3 minutes, so added those in the last 4 minutes after the peas were already in. The toppings added a lot to the dish especially the lemon.
Joan
We loved the taste of this and I love the ease. I ended up cooking mine for a total of just under 15 minutes because my swiss chard was getting too wilted. I may have had the heat up too high, but it was perfect. I did not add the ricotta and didn't miss it. The veg. stand on their own in this one.
Joan
Scrumptious. I used cauliflower gnocchi and omitted the tarragon.
Dana
Loved the delicate flavors of this recipe! It even won over my chard-skeptic spouse. I am looking forward to trying it with the ricotta next time. I also like the idea of adding white beans, as some other readers have suggested.
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