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.
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Potato Gnocchi with Roasted Romanesco and Swiss Chard

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.

Course Main Dish
Cuisine American
Keyword potato gnocchi recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people
Calories 41 kcal
Author ijustmakesandwiches

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Saute garlic and shallot in pan with oil until translucent. Swiss chard and vegetable stock (or other preferred liquid) and cook until soft.
  4. Add Swiss chard and vegetable stock (or other preferred liquid) and cook until soft.
  5. Add cauliflower.
  6. Once cauliflower is warmed, add gnocchi and season with lemon juice. Cook until gnocchi are warmed.
  7. Plate and enjoy!
Nutrition Facts
Potato Gnocchi with Roasted Romanesco and Swiss Chard
Amount Per Serving (4 people)
Calories 41
% Daily Value*
Sodium 437mg 18%
Potassium 284mg 8%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 1g 2%
Vitamin A 94.2%
Vitamin C 32.1%
Calcium 3.8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.