One-Pot Braised Chard With Gnocchi, Peas and Leeks Recipe (2024)

Hi, I love this recipe but would love it more if it didn’t have any gnocchi in it. In fact, omit the Swiss chard, leeks, butter, and everything but the white wine.

Splendid dish! Like many I was concerned the recipe was incorrect about how long to cook the gnocchi but in the end I followed it as written and that was the right choice. The small amount of broth at a bare simmer cooks the gnocchi very slowly. The chard & young mustard greens were soft after 12 minutes & after 5 more to warm the peas it all came together. The sauce is silky and rich with a tang. Serve with crusty bread to sop it up. Don’t skip the ricotta it adds another dimension. A keeper!

I often buy fresh gnocchi from a DC restaurant that has a shop attached. They cook in 3 minutes but in this recipe, they are cooked for a total of 25 minutes? Won't they turn to mush?

This is delicious! I used half gnocchi and half canelinni beans....

Gnocchi in this instance is made from potato, which is high in potassium. For renal and cardiac patients, potato gnocchi may be forbidden. I’m proposing a play on the word “gnocchi” by suggesting using DeCecco brand pasta shape 46, also called “gnocchi” which is a scalloped, football-shaped scoop. Cook the pasta separately and add it in before serving. I have no ties to DeCecco. I am a kidney transplant recipient and am familiar with renal dietary restrictions. I am NOT a doctor.

Ah...ye of little faith. It was an exquisite meal. Follow the directions and then adjust as you see fit for the next attempt. I'd add much more garlic next time, but the fresh gnocchi stayed firm and delectable.

This is delicious! I used half gnocchi and half canelinni beans....

I don't know about a store-bought gnocchi, but a homemade gnocchi would disintegrate after five minutes. For some reason I'd also prefer a good amount of escarole in lieu of some of the chard and all of the parsley and would skip the ricotta altogether. In fact, I'd forgo the gnocchi completely, unless it was homemade and would use arborio rice instead.

This recipe was amazing but I didn't cook the gnochhi as long as suggested. (I used shelf stable.) The chard leaves cooked in no time...

Made it this evening and it was delicious -- earthy, comforting but not the least bit heavy. Perfect for a spring evening. Cooked the gnocchi and everything else per Melissa's recipe. The gnocchi was perfect. I had red chard so the broth was a rosy hue -- lovely.

I'd cook gnocchi separately at end and add to the stock/vegie mixture for one or two minutes, so it's not mushy, but can absorb the flavor of the stock mixture. That's what you do for most fresh pasta dishes - make the 'sauce' and add the pasta for a minute or two to absorb flavor of sauce.

I veganized this by using olive oil instead of butter, I probably doubled the amount of fat the recipe called for, veggie stock, and used vegan ricotta and vegan Parmesan. I was a little concerned about the cooking time but it was just right for store bought gnocchi. My tarragon was extremely aromatic so I reduced it a little. It was delicious and three of us ate the entire pot in one meal.

Delicious and very moreish!Followed the recipe as presented and it delivered a fine dish. The whole family loved it with a couple returning to the kitchen searching for leftovers.Definitely a more complete dish with a generous dollop of fresh ricotta and a good squeeze or two of lemon juice.The gnocchi absorbed the tasty sauce, thickening the sauce while simmering. Gnocchi remained intact. There is a pleasant play of flavours between the thyme, tarragon, butter-wine sauce and lemon juice.

Made with dried thyme, dried tarragon and fresh parsley, otherwise followed the recipe. Yes to lemon and ricotta—absolutely scrumptious.

This time I made it with onions and cabbage in lieu of leeks and chard. I love this recipe, it has never failed me, and it changes beautifully with seasonal produce. The gnocchi cooked this way leaves a thick satisfying stew, just go for what you’ve got. Use this recipe to clean your fridge out.

Delicious!! I had some Trader Joe's Mini Gnocchi, so waited 7 minutes before adding them in step 3. Next time I will just cook that entire step for perhaps 7 minutes total; the chard leaves didn't need so much time and ended up overcooked. I didn't think the peas needed 5-10 minutes either, all they really needed was to thaw out and warm up. The gnocchi were beautifully cooked and as others have mentioned they thickened the broth nicely.

Delicious dish. Made according to the recipe, with the addition of a parmesan rind in the broth and a bit of lemon zest. I might add a bit of fresh basil next time, but it's also great as it is.

Could not get chard so used tuscan kale. Did not have tarragon used fresh parsley. Added an extra package of gnocchi and 2 cups of broth. Topped with recommended items. Fabulous. The lemon is not an option, adds a great brightness.

We loved this dish! Thank you, Melissa! Followed the recipe as written with great results - a perfectly satisfying meal. Our shelf-stable gnocchi remained intact, the aroma was enticing, and the final touches (lemon, ricotta, red pepper flakes and parsley) all lent to the WOW factor! Will be making this again!

Would this work with Spinach instead? (would put in at the end, adjusting time) Trying to make it "kid friendly"...

This is a delicious recipe. We made it exactly as written, and it turned out great!

Can't say I enjoyed the flavour profile. It's OK but there are other gems in the Melissa Clark playbook that I prefer.

Excellent! As usual, I had to make some mods - swapped in 1 bunch each of kale and mustard greens because the chard looked very sad, and realized I had no peas, so frozen corn went in instead. Still fantastic. Cooked the shelf-stable gnocchi and greens as written, and everything was tender and not overcooked. The dollop of ricotta was lovely, but if I had none languishing on the fridge it would have been equally as delightful. Light and warming on this winter night.

Yummy with nutritional yeast and red pep in lieu of parm. Made with 1/4 of red onion cuz I didn’t have leeks

This recipe was a bummer. I followed it to the letter and ended up with overcooked gnocchi and chard (after the first 15 minutes). I wish I had checked it sooner. Flavor is ok (saved by parm and pepper flakes) but texture is pretty sad and gloppy.

I make this regularly in the winter now. I like to toss in a can of cannellini beans and I don't use the parm, but it's always comforting and warming. Sometimes I cook the gnocchi separately so they are a bit crispy and add them on top as a fluffy topper.

Had a beautiful head of Swiss chard from the farmer's market, plus some pumpkin gnocchi in the freezer. Made mostly according to the recipe, with leeks and peas (no wine), but also added about 1/3 can of pumpkin left over from baking Thanksgiving biscuits —and it was a revelation. The pumpkin purée brought everything together in a silky and rich way, like cream without cream. Definitely a dairy-free option for anyone who can't use ricotta. Love this recipe; autumnal, easy and delicious.

Love this recipe. I use bone broth and add fillets of cod to braise for the last ~8 minutes to make it even more protein rich.

Made with 2 bunches of rainbow chard. Homemade broth. Dried thyme, fresh peas. No tarragon. Cooked for longer than indicated initially. Added gnocchi for about five minutes and then peas for an additional five minutes. I was suspicious that this was going to taste bad. It was delicious topped with fresh basil, Parmesan, and a scoop of ricotta. For sure add the red pepper flakes in the broth stage

This was crazy good. Way better than the ingredients would lead one to believe. I are the last of the leftovers today and I already can’t wait to make it again, just as the recipe is written.