This springtime potato gnocchi recipe is easy to make and full of spring vegetables. Roasted Romanesco and sauteed Swiss Chard makes this vegetarian gnocchi dish light and filling. *this post contains affiliate links, read my disclosure here.*
I often find that many of the dinners I make at home and am drawn to, have a lot of veggies! Which is great, healthwise, but I just love the taste of simply prepared vegetables mixed together for dinner. If you were to come to my house, on almost any given night, dinner would consist of 2-4 vegetables and pasta. Maybe some beans. Maybe a fried egg. Depends on my mood. This is no different with my potato gnocchi recipe.
I much prefer to make my own gnocchi, rather than buying at the store. As with most things, making gnocchi at home is much better than buying the package of already-made gnocchi. I have a fully comprehensive guide on how to make gnocchi at home and I think that would give you the best result with this recipe.
Before we get to talking about my favorite way of cooking the gnocchi, I wanted to introduce to you two ingredients that might be making you shake your head. I chose swiss chard and romanesco because they are two ingredients that are not only found in the springtime, but fall and winter as well. To learn more about how to know what produce is in season be sure to get this free download!
If there was an alien planet that we could travel to and we asked to see what their cauliflower looked like, I would very confidently assume that it looked very similar to our Romanesco. Romanesco is such a weird looking strain of cauliflower but really has no different taste than regular cauliflower. Instead of round florets, romanesco florets have more peaked tops and are more angular. Romanesco is bright green in color and is a fun vegetable to cook with.
In this recipe, breaking down a romanesco is very similar to broccoli or cauliflower. Just cut florets off with a paring knife. I love to toss the florets in a bowl with extra virgin olive oil, salt, and pepper before roasting them in the oven. The romanesco takes about 20 minutes to roast, which is perfect for this recipe since you can cook the potato gnocchi and the swiss chard while the romanesco roasts in the oven!
Swiss chard is such a fun hearty green to cook with and is often used when making collard greens. I love sauteeing swiss chard and then serving it with creamy polenta and a roasted pork tenderloin! It has a slight bitterness but that escapes once cooked. It also has bright vibrant stalks. Pictured is red chard but there is a rainbow variety that is very pretty when cooked.
Some might be wondering “how do you cook swiss chard?!” Swiss chard is super simple to cook. I break my swiss chard down by stripping the swiss chard leaves off of the stems. I then cut the swiss chard into thick ribbons and cut the stems small. This allows the swiss chard to cook quick and become tender.
How To Cook Gnocchi
Whenever I cook my potato gnocchi, I love to sear them in some delicious olive oil! I sear them until they are GBD (golden brown n’ delicious) on both sides. Doing so provides a delicious, slightly crunchy crust. It also adds an unexpected flavor of caramelized potatoes, and who doesn’t love that?! I’ve seen other times where the gnocchi had been boiled beforehand and find it to be an unnecessary step in the cooking of these things. What I do is just go straight from the freezer with my gnocchi into a pan, over medium-high heat, with enough olive oil to coat the bottom of the pan to sear.
Once the gnocchi is done searing, I remove the gnocchi from the pan onto a paper towel-lined plate and let them rest. This allows me to cook the rest of the dish and not have greasy or soggy gnocchi.
Tool to use
Hey, a bonus tip! You all are so lucky. Now I try not to be too picky about certain tools to use in the kitchen, in fact, I really hate one purpose tools. But! I will say that the best thing I have found to quickly turn over gnocchi quickly, was a fish spatula. This is different than your run-of-the-mill spatula, in that this tool is specifically designed to have a nifty curve that is perfect to fit the curve of fish when you’re searing them. This is also great for turning over multiple gnocchi at a time and can sort of cradle them in its curvature while turning them. It’s a simple tool and it doesn’t cost an arm and a leg!
In order to keep the gnocchi from overcooking, I remove them from the pan and cook the rest of my ingredients. Once the meal is pretty much ready to go, I add my potato gnocchi back into the pan so that they pick up the flavors that have been developing without them turning to mush. I also find that boiling gnocchi tends to make them gummy and chewy, rather than having a melt-in-your-mouth consistency.
I hope that you enjoy this recipe a lot and have fun cooking the gnocchi this way!
For those who do want to add some protein to this dish, consider adding:
- A sunny-side-up fried egg
- Shredded rotisserie chicken
- White beans
- Roasted pork tenderloin
Please enjoy this potato gnocchi recipe! I had a lot of fun creating it for you and know that you will enjoy it too; if you really enjoy it, please leave a 5-star rating! Happy eating everyone!
Hey! This looks like the perfect date night dish. For other date night recipes, check out these posts:
This springtime potato gnocchi recipe is easy to make and full of spring vegetables. Roasted Romanesco and sauteed Swiss Chard makes this vegetarian gnocchi dish light and filling.
- 1 head romanesco or cauliflower
- 1/2 bunch Swiss Chard stem-and-all rough slice
- 1 each shallot minced
- 3 each garlic cloves minced
- 1/2 cup vegetable stock water or chicken stock can be substituted
- 25 each gnocchi
- To taste salt and pepper
- 1 tablespoon lemon juice
Preheat oven to 350 degrees. Break cauliflower down into florets. Season with salt and pepper and oil. Place on lined sheet pan and roast for 20 minutes, agitating cauliflower to ensure even coloring.
Heat pan over medium-high heat, add olive oil. Once oil is warm, add gnocchi and let sear for 3 minutes on one side. Using a fish spatula, turn gnocchis onto other side to sear. Remove from pan onto a paper-towel lined plate.
Saute garlic and shallot in pan with oil until translucent. Swiss chard and vegetable stock (or other preferred liquid) and cook until soft.
Add Swiss chard and vegetable stock (or other preferred liquid) and cook until soft.
Once cauliflower is warmed, add gnocchi and season with lemon juice. Cook until gnocchi are warmed.
Plate and enjoy!