Sweet Potato Gnocchi with Rainbow Chard, Thyme and Mushrooms
I usually make the gnocchi a few hours before I cook them and leave them, covered with a kitchen towel, on a large plate. It’s hard to tell the exact amount of flour that you need to make perfect gnocchi. It takes a bit of practice and experience to get the right consistency of the dough but they will taste good nevertheless. Feel free to use regular potato gnocchi for this dish instead of the sweet potato gnocchi, but I am a big fan of the slightly sweet taste of sweet potatoes.
Making gnocchi really is a beautiful process- I usually put on a Beethoven symphony and enjoy my time in the kitchen.
Frying the gnocchi in the pan together with the remaining ingredients makes them slightly crispy on the outside. So delicious!
By the way, chard contains 13 (!) different antioxidants, including a cardioprotective flavonoid and blood sugar regulating syringic acid. Chard is also a unique source of phytonutrients called betalains which have been shown to provide antioxidant, anti-inflammatory, and detoxification support. Especially in rainbow chard researchers have found tons of different betalains.
- 3 smaller sweet potatoes or 2 medium sized sweet potatoes
- 1 tsp sea salt
- 1/4 tsp freshly grated nutmeg
- Whole wheat flour
- Leaves of 4 fresh thyme twigs
- 4 garlic cloves, peeled and sliced
- Freshly ground black pepper
- Extra virgin olive oil
- 1 bunch rainbow chard, washed and drained
- 5 brown button mushrooms
- To make the gnocchi: Pierce the potatoes several times with a fork and cook them in the microwave for 4 minutes. turn them over and cook them for another 4 minutes or until soft. Let them cool off a bit, then slice them lengthwise and spoon out the flesh. Place it in a bowl and add 2 cups of flour, salt and nutmeg. Start kneading the dough with your hands, adding more and more flour until the dough is not sticky anymore. taste the dough and add more salt if needed. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Press down on them with a fork to make a few grooves. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep them warm in a serving dish.
- Cut the larger stems off the rainbow chard, slice them and cut the leaves in pieces.
- Cut the mushrooms in half and slice them.
- heat a large skillet over medium heat. Cook the garlic for 1 minute. Add thyme and mushrooms and cook for a few minutes until the mushrooms are brown.
- Add gnocchi and chard and cook until the leaves are wilted and the stems are slightly soft but still firm on the inside.
- Drizzle with a bit of lemon juice, season with salt and pepper and serve right away.