Gnocchi with Mushrooms and Chard
and feta

Name: Gnocchi with Mushrooms and Chard
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cloves Shallots, diced; 1 bunch Chard, chopped, stems and leaves separate; 8 oz Mushrooms, brown button, quartered (sub pre-sliced mushrooms); 16 oz Gnocchi; 1 Tbsp Oil, olive; 1 tsp Italian seasoning; 2 Tbsp Butter; 3/4 cup Stock, any type; 1 tsp Lemon juice; 3 oz Cheese, feta, crumbled

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Potato dumplings (gnocchi) are a hearty base for this one-pan meal with chard and browned mushrooms. Sprinkle a bit of feta on top for a savory finish.

Ingredients

Metric

Servings:

Gnocchi with Mushrooms and Chard:

Shallots - 2 cloves , diced
Chard - 1 bunch , chopped, stems and leaves separate
Mushrooms, brown button - 8 oz , quartered (sub pre-sliced mushrooms)
Gnocchi - 16 oz
Oil, olive - 1 Tbsp
Italian seasoning - 1 tsp
Butter - 2 Tbsp
Stock, any type - 3/4 cup
Lemon juice - 1 tsp
Cheese, feta - 3 oz , crumbled

Prep

Shallots - Dice shallots. (Can be done up to 5 days ahead)
Chard / Mushrooms - Prep as directed. Store separately. (Can be done up to 2 days ahead)

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Make

Cook gnocchi according to package instructions.
While gnocchi cooks, heat a large skillet over medium heat. Add olive oil and then mushrooms and saute until mushrooms are dark golden brown, 5 to 6 minutes (don't rush this step - the mushrooms will develop more flavor the longer they cook). Add Italian seasoning and some salt and saute for 1 minute more.
Add butter and stir until melted. Stir in shallots and chard stems and saute until shallots are soft, 2 to 3 minutes.
Pour stock over mushrooms and stir in chard leaves. Simmer for 1 minute, until chard leaves are tender.
Remove from heat and stir in gnocchi and lemon juice. Season with some salt.
Serve gnocchi with feta crumbled over top. Enjoy!

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