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Gnocchi with Swiss Chard and Pancetta
and roasted cauliflower

Active: 45 minTotal: 45 min

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

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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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)

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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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 40 reviews

Husband and I loved this (kids had spaghetti). I doubled the cauliflower and would quadruple it next time. Going into the rotation.

By: Emily
Posted: Feb 21, 2020
Diet: Original

So heavy and texturally homogeneous with the bean/gnocchi combo. The chard was good and the lemon juice was crucial. I found the side of cauliflower tasty on its own, but not sure how/why it went with this dish.

By: Angela
Posted: Feb 20, 2020
Diet: Vegetarian

Way too heavy... like eating a brick. I think I just don’t like gnocchi.

By: Nechama
Posted: Feb 19, 2020
Diet: Vegetarian

Wonderful! Will definitely make again!

By: David
Posted: Feb 19, 2020
Diet: Original

Store didn't have Swiss chard so used rainbow chard which may have made it more bland. I love gnocchi and while I loved how healthy it was it just lacked a lot of flavor.

By: Heather
Posted: Feb 19, 2020
Diet: Vegetarian

Not a huge fan of beans and pasta. Loved the chard, shallots, and mushrooms combo.

By: Rachel
Posted: Feb 18, 2020
Diet: Vegetarian