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Week of 2/10/20

Gnocchi with Swiss Chard and Pancetta
and roasted cauliflower

Active: 45 min Total: 45 min
Original GF Paleo Vegetarian
Gnocchi with Swiss Chard and Pancetta
This simple, comforting skillet meal is a twist on a meal we featured in 2017. This time around the dish has a rich sauce and includes pancetta for an extra layer of flavor.
Tags
Low Calorie
Proteins
Deli meat
Cuisines
European - Mediterranean
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106

Ingredients

Metric
Servings:
4
Gnocchi with Swiss Chard and Pancetta:
  • Shallots - 2 cloves , diced
  • Chard, any type - 8 leaves , chopped, stems and leaves separate
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced to save time)
  • Gnocchi - 16 oz
  • Oil, olive - 1 Tbsp
  • Pancetta - 5 oz , diced (look for pre-diced)
  • Flour, all-purpose - 1 Tbsp
  • Stock, any type - 3/4 cup
  • Lemon juice - 1 tsp
  • Cheese, parmesan - for serving , grated
Italian Roasted Cauliflower:
  • Cauliflower - 1 lb , chopped
  • Oil, olive - 1 Tbsp
  • Italian seasoning - 2 tsp

Prep

  1. Shallots / Chard / Cauliflower - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 3 days ahead)

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Make

  1. Heat oven to 400F / 204C.
  2. Toss cauliflower with oil (portion for cauliflower), Italian seasoning, and some salt and pepper. Spread out on a sheet pan.
  3. Roast cauliflower, shaking the pan halfway through cooking, until cauliflower is tender and golden brown in spots, ~30 minutes.
  4. Once cauliflower is roasting, bring a large stockpot of salted water to a boil. Boil gnocchi according to package directions. Drain.
  5. Heat a large skillet or Dutch oven with oil (for gnocchi) over medium heat. Add mushrooms and saute until golden brown, 5 to 6 minutes.
  6. To mushrooms, add shallots, pancetta, and chard stems. Saute for 5 minutes more.
  7. Stir in flour until no dry spots remain.
  8. Add stock and chard leaves while whisking. Cover with a lid for a minute to get the leaves started steaming. Then cook for 4 minutes more, until leaves are wilted and stock has cooked down into a thick sauce.
  9. Remove vegetables / sauce from the heat. Stir in gnocchi and lemon juice. Season with some salt and pepper.
  10. Serve gnocchi with cauliflower on the side. Top gnocchi with some parmesan cheese, if you’d like. Enjoy!

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