Potato and Swiss chard gnocchi are a simple and flavorful recipe rooted in Italian family traditions. Typical of the Lake Como area near Valtellina, they combine tenderness and taste in a unique dish perfect for lunch or dinner.
While traditional “by eye” cooking often makes achieving exact measurements a bit of a challenge, there is no need to worry or feel uncertain… the final result will be surprisingly delicious and satisfying. With each time you prepare this wonderful dish, you will gain more confidence and skill, allowing you to perfect it more and more every single time you make it.
Wash the potatoes and boil them whole with the skin on for about 15 minutes or until tender. Meanwhile, in a separate pot, boil the Swiss chard leaves for 10 minutes. Drain them thoroughly and squeeze out as much water as possible.
Peel the hot potatoes and pass them through a potato ricer into a large mixing bowl. Finely chop the squeezed Swiss chard using a half-moon knife (mezzaluna) or a chef's knife and add them to the potatoes.
Add the flour (start with about 400g and adjust based on consistency), the egg, grated Parmigiano, a pinch of salt, and nutmeg. Knead well until you have an elastic and well-blended mixture. It should be easy to scoop with a spoon but still slightly sticky. Note that this dough should be softer than classic gnocchi dough that is rolled into ropes and cut with a knife.
In a large skillet, brown the butter over medium-high heat with the fresh sage leaves. Let the flavors infuse for a few minutes, being careful not to burn the butter. Ideally, have the butter ready just as the gnocchi are drained. You can also prepare it ahead of time and bring it back to a sizzle just before serving.
Bring a large pot of salted water to a boil. Scoop small portions of dough with a spoon and slide them into the water. The best technique is to scoop the dough against the edge of the bowl, sliding the spoon upward. As soon as the gnocchi float to the surface, they are ready. Remove them with a slotted spoon and transfer them to a serving bowl.
Pour the hot sage butter over the freshly drained gnocchi. Finish with an extra sprinkle of grated Parmigiano Reggiano to taste and serve immediately.
Swiss chard is a nutritional powerhouse rich in beta-carotene, magnesium, and iron essential nutrients for skin, vision, and metabolism. It is an excellent choice for balanced diets due to its low calorie count and high satiety factor.
