Gnocchi with chard vegetables

Sultanas and Chili bear fruit and sharpness into play, ricotta mild creaminess.

Ingredients for 4 servings

Gnocchi:

• 800g floury potatoes 
• Salt 
• 2 eggs
• 300 g flour
• 1 tablespoon butter

Vegetables:
• 600g Mangold
• 2 red onions
• 2 cloves of garlic
• 30 g pine nuts
• 2 tablespoons olive oil
• 70g sultanas
• 1-1/2 tsp chilli flakes
• salt, pepper
• 100 g ricotta flour addition to edit

Time: 1 h 30 min plus cooking time about 45 minutes

Preparation

1. For the gnocchi potatoes unpeeled in salted water for about 30 minutes. Drain potatoes, side by side on a baking sheet and bake in preheated oven at 120 degrees (gas 1, fan 100 ° C) for steam stripping and drying 20-25 minutes well. Hot potatoes, peel and press through a potato ricer into a large bowl.


2. Eggs, 1 pinch of salt and good 3/4 of the flour and quickly knead to admit with your hands until all ingredients have well connected. Remaining flour only admits if the dough is too wet and sticky.

3. The potato mixture on floured surface to about 2 cm thick square shapes. Cut with a large kitchen knife into 2 cm wide strips. The strips to roll forming and cutting the dough scraper in each 3 cm pieces. Lightly press with a floured fork.

4. Add gnocchi portions in plenty of boiling salted water and bring to the boil. Then immediately reduce the heat and just let the gnocchi even cook easily. With a slotted spoon remove as soon as they can rise to the surface (about 3 minutes), pour into a large colander and drain well. Cover with a damp cloth.

5. For cleaning the vegetables chard and cut the leaves from the stems. Stems and leaves isolated, cut wide pieces in 5 mm. Halve onions and cut into wedges. Garlic, finely chop.

Golden brown 6. Pine nuts in a dry frying pan roast. Put Aside. Heat oil in a large wide pot. Sauté onions and garlic. Mangold stalks and sultanas add and cook for 8-10 minutes while stirring. Chard leaves admit and cook another 5 minutes. Add chili and season with salt and pepper.

7. Gnocchi sauté until golden brown in hot butter in a nonstick pan. Serve gnocchi with ricotta and chard and pine nuts.

Additional tips for preparation
Ruby Red Chard tastes as good as green, but looks much better.

Nutritional information per serving: 682 kcal
• 22 g protein
• 19 g fat
• 100 g KH