Chard and root vegetable gnocchi
This beautiful Italian dish is the perfect choice if you want to treat yourself to something special. And it's so easy to make too!
- around 7 ounces (200 grams) of chard or spinach
- 28 ounces (800 grams) of peeled root vegetables
- 1 egg
- 0,5 tablespoons of salt
- at least 2.5 cups (5 dl) of wheat flour
Gnocchi is usually made with a potato batter, but I make it with other root vegetables instead. I also like changing the flavors up a bit with seasonal vegetables we have around at the moment. I'm using chard in this recipe. This is how I make my root vegetable gnocchi!
Remove the middle nerve from the chard and boil until soft, for about 5 minutes.
Rinse in cold water, squeeze out excess water and chop it finely.
Boil root vegetables (for example parsnip, Jerusalem artichokes, root celery and carrots) until soft.
Drain the vegetables and mash them.
Add the other ingredients and the flour. The dough should be sticky but manageable.
Split the dough into smaller pieces, roll it and cut the lengths into smaller lumps (around a tablespoon each.)
Boil water in a large pot, add a pinch of salt.
Put the dough lumps in the boiling water and cook until they float to the surface. Use a skimmer to fish them out and put them in a strainer.
Fry the gnocchi in a generous splash of olive oil, with chopped onion and bacon.
Put the gnocchi in a bowl and add some hard cheese (for example parmesan) on top.
Serve the root vegetable gnocchi with a nice salad, chard fried in garlic and a yogurt sauce. Enjoy!
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth