Gnocchi with Sautéed Chard, Onions, and Shitake Mushrooms – Printable Recipe

Ingredients

• 3 tablespoons unsalted butter
• 2 sprigs of fresh rosemary, leaves removed and finely chopped
• 1 small onion, thinly sliced into half rounds
• 3-4 cloves of garlic, thinly sliced
• 1 bunch of green chard
• 10 ounces of shitake mushrooms (sliced)
• 1 package gnocchi
• 1/3 cup grated parmesan cheese, with additional for serving
• ¼ teaspoon red pepper flakes, with additional for serving if desired
• 1 lemon
• Salt and pepper

Instructions

1. Bring a large pot of well salted water to a boil.
2. Make the rosemary infused butter: Using a large, deep skillet with the burner on the lowest setting, add the butter and chopped rosemary leaves. Melt the butter completely, stirring occasionally, but turn the heat off before butter begins to brown. Set aside as you prep the other ingredients.
3. Remove chard leaves from the stem and set aside, also reserving the stems.
4. Stack approximately 6 or 7 leaves on top of each other, roll them into a log shape, and slice horizontally. Repeat this process until all of the chard leaves have been used.
5. Remove the bottom of the chard stems and discard the end pieces. Dice the remaining stems into small pieces and set aside.
6. Zest the lemon and reserve. Cut the body of the lemon in half and set aside.
7. Reheat the rosemary infused butter over medium-high heat. Once the butter is hot, add the onions and cook until softened, stirring occasionally (approximately 5-7 minutes). Season with a pinch of salt and pepper.
8. Add the mushrooms and garlic and cook until the mushrooms begin to release their liquid. (Approximately 6-8 minutes.) If the pan is too dry, add a splash of olive oil or a small piece of butter as needed.
9. Once the mushroom begin to release their liquid, add the diced chard stems, sliced leaves, red pepper flakes, and lemon zest. Season with salt and pepper and lightly squeeze one of the lemon halves on top, stirring to coat all ingredients.
10. Turn heat to medium-low and sauté until the greens have softened, stirring occasionally while you cook the gnocchi.
11. To cook the gnocchi, carefully drop the puffs into the boiling pot of water. (They should sink to the bottom and will rise to the surface when ready - approximately 2-5 minutes.) As the gnocchi rise, remove them with a slotted spoon and add them to the greens until all dumplings have been added to the skillet.
12. Add approximately 1/2 cup of the cooking water to the skillet and sprinkle grated parmesan over the dish, stirring well. Add more pasta water if the dish is too dry.
13. Serve with a sprinkling of parmesan on top with a few cracks of fresh pepper.

Notes

https://mixedandmashed.com/gnocchi-with-sauteed-chard-onions-and-shitake-mushrooms-printable-recipe/