Potato Gnocchi with Mushrooms and Swiss Chard

Recipe type: Main Dish
Serves: 2
Preparation Time: 1:15
Cooking Time: 0:15

2 lbs. Russet potatoes (approximately 3 large potatoes)

6 Tbsp. olive oil or room temperature butter

4 egg yolks

3 oz. all-purpose flour

2 oz. semolina flour, plus 1 oz. for dusting the pan

1 Tbsp. kosher salt, plus more for blanching and seasoning

1/8 tsp. ground nutmeg

1/8 tsp. white pepper

1½ Tbsp. olive oil

Sautéed Mushroom & Swiss Chard

1 Tbsp. olive oil

1 cup mushrooms, such as Chef’s Blend Gourmet Mushrooms

½ tsp. kosher salt

2½ tsp. butter

1 shallot, minced

2 garlic cloves, thinly sliced

1 tsp. fresh thyme

½ bunch Swiss chard, stems removed and torn

1 tsp. sherry vinegar

1 Tbsp. fresh parsley, chopped

Freshly ground black pepper


Preheat the oven to 375°F.  Rub potatoes with 1½ tablespoons olive oil and bake for 1 hour or until soft to the touch.  Remove potatoes from oven and allow to cool slightly.  Cut the potatoes in half crosswise.  Scoop out the flesh and pass through a ricer or a tamis into a large bowl.

In a large pot, add at least 3 quarts of water and season with salt.  Bring to a boil.

In a small bowl, lightly beat the egg yolks.  Add egg yolks, 1½ tablespoons olive oil, 1½ tablespoon salt, nutmeg, white pepper and approximately ¾ of each flour to the potatoes.  Gently fold until mixture comes together.

Place the dough on a floured board and gently knead until the flour is incorporated.  Add more flour if the mixture is too wet, being careful not to overwork the dough as this will make the gnocchi tough.  Form the mixture into a ball and divide into 4 pieces with a knife.

Roll each piece into a rope, approximately ¾-inch thick.  Cut into 1-inch pieces.  Dust gnocchi with flour and place onto baking sheet dusted with semolina flour.

Working in batches, add gnocchi to the boiling water and cook until they float to the surface. Remove gnocchi using a slotted spoon or a spider.  Toss gnocchi with a small amount of olive oil to keep them from sticking and refrigerate until ready to use.  (This recipe makes extra gnocchi.  To freeze the extra: line baking sheets with waxed paper and drizzle with olive oil.  Place the gnocchi on the sheets and freeze until hard.  Transfer to freezer bags and store for up to 1 month).

Sautéed Mushroom & Swiss Chard

Preheat a nonstick pan over medium-high heat.  Add olive oil, mushrooms and salt.  Cook for 1 minute and add 1 teaspoon butter.  Allow the butter to brown slightly.  Add the shallot, garlic, thyme and 1 teaspoon butter.  Add 16 gnocchi and ½ bunch of Swiss chard.  Cook until the chard is wilted.  Finish with remaining butter and sherry vinegar.  Season to taste with salt and pepper and sprinkle with fresh parsley.