I got this idea from Finny Knits. It was great since lately it seems I can’t make more than one dish a day and Sunday was really devoted to making pickles. I did take a photo but while trying to decide which of two I should use I asked TheHusband and he declared both as looking like, “cheesy maggots and algea – yum”. So no photo, which is probably for the best. The dish is quick and easy, as any “remove bag from freezer, dump in hot skillet and cook for 5-7 minutes, stirring occasionally” should be, but with an entire bunch of chard added to it you can remove a little guilt since you are eating your veggies too.
Of course I didn’t make this exactly as she said since I didn’t go looking for the blog post before I cooked (hey, she got a decent photo of the dish, lucky her). So here is her version and this is mine.
Chard with Gorgonzola Gnocchi
- 1 package Trader Joe’s Gorgonzola Gnocchi (with their cutesie italian label of Trader Giotto’s)
- 1 T oil
- 1 bunch chard, stems removed
- fresh black pepper
Heat a pan up and start making the gnocchi according to the stove-top directions (dump in and stir occasionally). Prep the chard by washing it, shaking the excess water from them, removing the stems and cutting the leaves into large bite-size pieces. Once the sauce discs have thawed in the gnocchi toss the chard leaves over them, stir and cover to let them wilt. Serve and top with freshly grated black pepper.