*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very hearty - good for those "no meat Mondays." I was a little concerned about not boiling the gnocchi first but just browning it in the sauté pan - this does not cook it completely, but it cooks through and becomes tender when you add it back to the pan at the end of the process. Used broth instead of water, added a splash of red wine vinegar at the end for a little acidity (always use vinegar when I'm making chard, spinach or kale) and added capers and olives just to have a bit more interest to the dish. I used the Italian cheeses but I think goat or feta would have been good too - making it more greek than italian. Very tasty, very flexible.
With modifications, this is definitely a 5 star recipe! It didn't make sense to me to only saute the onions for 2 minutes and then add water; I salted them & cooked them way longer to give a little more depth of flavor, and sauteed the garlic for about 30 seconds before adding the liquid (I used broth instead of water). I also added red pepper flake for a little extra kick.
I LOVE this approach to cooking gnocchi; the browning really takes the flavor and texture up several notches. Great, healthy, flavorful dish - I'll be making again and again!
As another reviewer mentioned, I sauteed the onions until translucent - rather then steaming them until tender. Then added the garlic, and then added the water. I followed the recipe on cooking the gnocchi (saute then simmer) and it turned out well. I loved that there was lots of greens - the gnocchi is not a star in this dish, but a player in a well-balanced quartet.
Very easy and tasty and flexible; I will make this one again.
Will make again! Added Italian sausage this time plan to try sliced sausage link next time... can't do the vegetarian thing. Used green Swiss chard as I find it has a less earthy taste than kale or spinach. I also used a bit of chicken bullion granules with the water but it added too much salt so I will try a low sodium broth and a little red pepper flakes next time for a little extra something. Great weeknight recipe since it was really quick even with the extra cooking time for the ground sausage but using a precooked link would cut down the time and extra dishes. Thanks for a great intro gnocchi recipe!
This recipe is easy and exceptionally delicious. Even with my lack of experience cooking gnocchi I was able to cook this and presented like I have been doing it for years. I would highly recommend cooking and serving immediately because I believe the spinach freshly wilted would be best. However when I heated this up the next day I realized it was just as delicious. I added a low-fat hot turkey sausage that I crumbled and it was so complementary to the flavors of the dish. Highly recommended. Thank you so much for the recipe!