Gnocchi with Swiss Chard and Pancetta
and roasted cauliflower
Ingredients
- 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
- Cauliflower - 1 lb, chopped
- Oil, olive - 1 Tbsp
- Italian seasoning - 2 tsp
Nutrition Facts
Prep
- 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)
- Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 3 days ahead)
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Make
- Heat oven to 400F / 204C.
- Toss cauliflower with oil (portion for cauliflower), Italian seasoning, and some salt and pepper. Spread out on a sheet pan.
- Roast cauliflower, shaking the pan halfway through cooking, until cauliflower is tender and golden brown in spots, ~30 minutes.
- Once cauliflower is roasting, bring a large stockpot of salted water to a boil. Boil gnocchi according to package directions. Drain.
- 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.
- To mushrooms, add shallots, pancetta, and chard stems. Saute for 5 minutes more.
- Stir in flour until no dry spots remain.
- 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.
- Remove vegetables / sauce from the heat. Stir in gnocchi and lemon juice. Season with some salt and pepper.
- Serve gnocchi with cauliflower on the side. Top gnocchi with some parmesan cheese, if you’d like. Enjoy!
Nutrition Facts
Reviews
Ratings
56 reviews
I’d pay for this at a restaurant!!! Damn! Used TJ kale and cauliflower gnocchis with mushrooms, pancetta and chard from the garden. Subbed onion for shallots and green beans for cauliflower. And added a sprinkle of fresh rosemary on top because why not! Divine!!!
0 HelpfulThis was my second time making this and so I made some changes based on what others commented. I added cherry tomatoes at the same time as the shallots and pancetta. And, I added spinach I'm the last few minutes of cooking instead of chard. It turned out really well!!
0 HelpfulAwesome simple meal. Used bacon instead of pancetta and I’m really glad I did. Putting this on repeat.
0 HelpfulThis recipe was a little meh for me. But I subbed in kale for the chard and bacon for the pancetta and onions for the shallots since I had those on hand so maybe that was my doing? The roasted cauliflower was amazing though - that was my favorite part.
0 HelpfulNot a big fan of chard, but this dish made it taste great. Really nice combination of flavors, cooksmarts team!!
0 Helpful