Gnocchi with Rainbow Chard + Tomatoes

We received a beautiful bunch of rainbow chard in our recent CSA and I wanted to use it in a simple recipe that would let its color and flavor come through. This gnocchi has less than 10 ingredients and comes together in a snap. We made this for lunch on Sunday and the leftovers reheated really nicely at work later in the week as well. Any hearty green would be good in this dish and I could have just as easily substituted our CSA kale for the rainbow chard. 

We received: green beans, bok choy, red mizuna, cucumbers, rainbow chard, kale, and a zucchini.
Recipe from Ugly Vegan Kitchen.

-1 package gnocchi
-1 tablespoon olive oil
-2 garlic cloves, finely chopped
-1 14.5 ounce can of fire-roasted tomatoes
-3 cups chopped rainbow chard
-Salt and black pepper, to taste
-Shredded cheese for topping, optional

In a large skillet heat the olive oil and garlic over medium heat for 1 minute. Turn the heat down to low and add the diced tomatoes. Stir to combine and cover the skillet with a lid.

Make the gnocchi according to package directions. Once the gnocchi are cooked and drained add them to the skillet and stir to combine. Add the chopped rainbow chard and cook until the chard has wilted.

Season with salt and pepper and serve with cheese if desired.


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