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Archive of BBC Food Recipes

Swiss chard gnocchi

Prep time 1-2 hours
Cook time 1-2 hours
Serves 8
Dietary Vegetarian

Method


  1. Boil the potatoes, with their skins on, until tender.

  2. Heat the olive oil in a frying pan and fry the onion until golden.

  3. Peel the potatoes while they are still hot, then pass the potatoes, onion and Swiss chard through a food mill or ricer. Place the mixture in a bowl.

  4. Stir in the egg and flour to form a soft, pliable dough.

  5. Divide the dough into pieces the size of a small fist and roll them out into lengths about 2cm/¾in thick. Cut the lengths into 2cm/¾in long pieces. The gnocchi can be frozen at this stage; spread them out on a well-floured tray and put them in the freezer. When frozen, shake off any excess flour and put them in a bag. Use within 3 months.

  6. To cook, boil the gnocchi in salted water for about two minutes (allowing 1-2 minutes extra cooking time if cooking from frozen). When they're cooked they will bob up to the surface.

  7. Drain well and serve immediately with the sauce of your choice.

Ingredients

  • 1 kg/2¼lb potatoes, unpeeled
  • olive oil, for frying
  • 1 onion, finely chopped
  • 100g/3½oz Swiss chard, boiled, squeezed of water and chopped
  • 1 free-range egg
  • 300g/10½oz '00' flour, plus extra for dusting
  • 1 tsp salt

Shopping List

Swiss chard gnocchi

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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