Gnocchi With Sausage & Swiss Chard
By Shannon O'Donnell
As I mentioned in a blog last week, I'm trying to force my way through one of my Rachael Ray cookbooks...while her recipes always look moutwatering on her show, they fail to inspire me when I thumb through the cookbook since so few of them have PICTURES. But as usual, this one was pretty darned good in the end. It's very similar to my tried and true 'Sausage Beans & Greens http://www.komonews.com/weather/blogs/shannon/108078469.html recipe, but the gnocchi was a fun twist. And for some reason I bought KALE instead of the required Swiss Chard. Used it anyway with delicious results, and I think the color contrast was prettier this way, too.
GNOCCHI with SAUSAGE AND SWISS CHARD (or Kale...)
1-pound package potato gnocchi
2 T Extra Virgin Olive Oil (EVOO)
1 pound bulk sweet Italian sausage
1 large red onion, chopped
3 garlic cloves, chopped (I used my pre-chopped garlic in the jar to save time)
1 tsp crushed red pepper flakes
Freshly ground pepper to taste
1 bunch of red Swiss Chard, chopped (or Kale will do nicely too...I used about 2 big handfuls)
1/2 cup dry white wine (like Pinot Grigio)
2 cups chicken stock or broth (as always, I used Better Than Bouillon for awesome flavor)
3/4 cup grated Parmigiano-Reggiano
1) Bring a large pot of water to a boil, salt the water, and cook the gnocchi according to the package directions.
2) While the water for gnocchi is coming up to a boil, preheat a large skillet over medium-high heat with the EVOO.
3) Add the sausage and break it up into small pieces with the back of a wooden spoon; cook until the sausage is browned all over, about 5 minutes.
4) Add the onions, garlic, red pepper flakes, salt and pepper. continue to cook for 4 to 5 more minutes.
5) Add the Swiss chard (or kale); toss to wilt it into the pan.
6) Add the wine, cook for 1 minute, then add the chicken stock and continue to cook for 3 to 4 more minutes.
7) Add the cooked and drained gnocchi, toss to coat and distribute, and cook for 1 minute.
8) Turn the heat off and add the cheese, stirring to combine. Serve immediately with crusty bread and more of the white wine! Serves about 4.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.