Seervings 4
Ingredients
Olive oil 2 tablespoons
2 shallots diced
1/2 pound Swiss chard {about 1 bunch}
Two garlic cloves, grated finely
½ teaspoon dried thyme leaves
Taste Kosher Salt and Black Pepper
¼ cup dry white wine
1 1/2 cups chicken stock
1 lb package of potato gnocchi. (Fresh, frozen, and shelf-stable work all the same).
¼ teaspoon red pepper flakes
Parmesan cheese gratings for serving
4 sweet Italian sausage links
Directions
Wash the chard thoroughly, remove the stems and chop leaves into smaller pieces. Place in a strainer and set aside.
Heat oil in a Dutch Oven or large deep skillet covered with a lid over medium heat. Add the sausage links to a Dutch oven or large deep skillet with a cover and heat over medium-high heat. Remove to a platter and set aside.
Add shallots, and cook until soft about 3 minutes.
Stir in garlic, thyme, and a large pinch of salt and black pepper, and sauté about 1 minute longer.
Let the wine reduce to half by 2 minutes, while scraping the brown bits from the bottom of pot.
Pour in the stock, add 1/2 teaspoons of salt and heat to a simmer.
Add chard leaves, gnocchi and sausage links. Cook on low heat, partially covered, for 15 mins until the chard becomes soft. Stirring the gnocchi a few times will prevent them from sticking.
Mix in the red pepper…
