Meal Type: Dinner

Prep Time: 40 min.

Cooking Time: 60 min.

Total Time: 1 hours and 40 min.

Cook Method: Stove

Difficulty: Medium

Cuisine: Swiss

     Serving Size: 6 1.5 3 6 12 24 - Change

Date Added: April 12, 2014

This is a twist on an Italian classic. The boiling of dough keeps it moist and delicious. Gnocchi, is growing in popularity and appearing on more and more restaurant menus. It's a must try.

1. Steam potatoes until very tender (about 20 min.).

2. Cool slightly, peel if you like and mash thoroughly in a large bowl.

3. Mix in salt & pepper.

4. Meanwhile, steam chard until wilted, about 3 minutes. Drain, cool, and squeeze out as much excess liquid as possible.

5. Finely chop, then add to potatoes. Stir in egg and oil. Gradually mix in enough flour to form a soft, slightly sticky dough.

6. Dust a baking sheet with flour. Working in batches and using floured hands, roll about 1/4 cup of dough on a lightly-floured work surface to form a 12-inch long rope.

7. Cut into 1-inch pieces. Roll each piece into an oval ball and then using a whisk, gently roll each ball down the length of the wires, making a ribbed impression in the Gnocchi.

8. Transfer Gnocchi to prepared baking sheet and repeat the above process with rest of dough. (At this point, Gnocchi can be frozen right on the baking sheet, then transferred to a plastic bag for future use. Cooking is the same for fresh as frozen.)

9. Working in batches, cook Gnocchi in a large pot of boiling salted water until they float.

10. Remove with a slotted spoon and transfer to a bowl.

11. Serve with your favorite pasta sauce, or saute in butter and sprinkle with fresh Parmesan.

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Dietary Notes:

This recipe is low-saturated fat with 0.83g per serving

This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 16% of your daily recommended intake per serving.

Food Allergy Information: