About the Recipe
Gnocchi don’t always have to be soft and comforting. Pan-fried straight from the package, they develop a golden crust. Add tender Swiss chard, a tangy mustard cream and nutty sage butter, then finish with crunchy breadcrumbs. A generous plate with plenty of texture and a little freshness to bring it all together
Ingredients
14 oz (400 g) refrigerated gnocchi
1 bunch Swiss chard, about 12–14 oz (350–400 g), stems and leaves separated, stems thinly sliced and leaves cut into wide strips
Olive oil
3 tbsp (40 g) butter
8–10 sage leaves
¼ cup (30 g) plain dry breadcrumbs
Salt
Black pepper
For the mustard cream
½ cup plus 2 tbsp (150 g) plain yogurt
1–2 tsp Dijon mustard
Juice of ½ lime, divided between the cream and chard
Olive oil
Salt
Black pepper
Preparation
Mix the mustard cream
Stir the yogurt and Dijon mustard together until smooth. Season with some of the lime juice, a drizzle of olive oil, salt and pepper. Set aside.
Prepare the sage & breadcrumbs
Melt the butter in a large skillet over medium heat. Fry the sage leaves until crisp and the butter is lightly browned and smells nutty. Remove the sage leaves and pour the browned butter into a small bowl.
Toast the breadcrumbs in the lightly buttered skillet until golden. Season with a little salt, then transfer to a separate bowl.
Crisp up the gnocchi
Heat a little olive oil in the skillet. Add the gnocchi straight from the package and pan-fry for 7–8 minutes, turning occasionally, until golden and crisp all over. Transfer to a plate and set aside.
Cook the chard
Add a little more olive oil to the skillet if needed. Cook the chard stems for 3–4 minutes, then add the leaves and let them wilt. Season with salt, pepper and a little of the remaining lime juice. Return the gnocchi to the skillet and briefly toss together.
Serve
Spread the mustard cream over two plates. Spoon the gnocchi and chard on top, drizzle with the sage butter and finish with the crispy sage leaves and toasted breadcrumbs