One-Pot Braised Chard with Gnocchi, Peas and Leeks

archive.ph

Marielle

4 tablespoons unsalted butter

3 leeks, white and light green parts, sliced thinly into half-moons

1 pound chard, preferably rainbow or red (about 2 bunches), stems thinly sliced and leaves coarsely chopped

3 garlic cloves, minced or finely grated

2 teaspoons chopped thyme leaves

Kosher salt and black pepper

¾ cup dry white wine

3 cups vegetable or chicken stock

1 pound potato gnocchi (fresh, frozen or shelf-stable all work)

2 cups peas, fresh or frozen

2 tablespoons chopped fresh tarragon leaves

1 cup torn parsley leaves and tender stems, for serving

Grated Parmesan, for serving

Lemon wedges, for serving

Fresh ricotta, for serving (optional)

Red-pepper flakes, for serving (optional)

Directions at archive.ph

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