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🍽️ Potato Gnocchi with Chard and Goat Cheese Cream

458 kcal · 30 min · 4 servings

Potato Gnocchi with Chard and Goat Cheese Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Boil the potatoes in salted water for 20 minutes.
  3. 3. Mix the goat cheese sauce: Stir the cheese with 2 tablespoons of olive oil, lemon juice, and 3 tablespoons of water until smooth.
  4. 4. Season the goat cheese sauce with salt and pepper.
  5. 5. Clean the chard and wash it well.
  6. 6. Shake the chard dry.
  7. 7. Cut the chard leaves and stems into small pieces.
  8. 8. Wash the cherry tomatoes.
  9. 9. Halve the cherry tomatoes.
  10. 10. Drain the cooked potatoes.
  11. 11. Let the potatoes steam for a moment.
  12. 12. Peel the potatoes while they are still hot.
  13. 13. Press the potatoes through a potato ricer.
  14. 14. Knead the pressed potatoes with flour, semolina, egg yolks, salt, and pepper to form a smooth dough.
  15. 15. Shape the dough into rolls with a diameter of 3 cm.
  16. 16. Cut the rolls into thumb-thick pieces.
  17. 17. Press the pieces oval to form the gnocchi.
  18. 18. Cook the gnocchi in a large pot of boiling salted water over low heat for 5 to 6 minutes.
  19. 19. Remove the gnocchi from the water once they float to the surface.
  20. 20. Let the gnocchi drain.
  21. 21. Heat 1 tablespoon of oil in a pot.
  22. 22. Sauté the chard stems over medium heat for 2 minutes.
  23. 23. Add the chard leaves and let them wilt.
  24. 24. Add the halved cherry tomatoes.
  25. 25. Season the vegetables with salt and pepper.
  26. 26. Wash the thyme.
  27. 27. Shake the thyme dry.
  28. 28. Heat the remaining oil in a pan.
  29. 29. Fry the gnocchi with the thyme over medium heat for 5 minutes.
  30. 30. Plate the gnocchi.
  31. 31. Serve with the chard and goat cheese cream.

Nutrition per serving