This is a simple soup type dish that I have changed a bit from the regular recipe. It needed a bit more flavor in the broth to liven up the dish. It is another quick and easy recipe to prepare.
1 clove garlic, minced
1/3 onion, chopped
1/2 bunch rainbow chard, cut into thin slices
2 oz. baby spinach
1/4 t. red pepper flakes
2 c. vegetable stock
1 T. vegetable concentrate
4 T. heavy cream
1 # gnocchi
1 c. Parmesan cheese
Heat oil in fry pan, ad onion and garlic. Saute 5 minutes. Add in chard, spinach, red pepper, vegetable stock and concentrate. Simmer until gnocchi is ready. In a large saucepan bring salted water to a boil. Add gnocchi and boil for 2-3 minutes. Drain. Add gnocchi to broth. Stir in 2/3 c. parmesan cheese and cream. Heat for a minute. Serve in bowls sprinkled with additional cheese.
1 clove garlic, minced
1/3 onion, chopped
1/2 bunch rainbow chard, cut into thin slices
2 oz. baby spinach
1/4 t. red pepper flakes
2 c. vegetable stock
1 T. vegetable concentrate
4 T. heavy cream
1 # gnocchi
1 c. Parmesan cheese
Heat oil in fry pan, ad onion and garlic. Saute 5 minutes. Add in chard, spinach, red pepper, vegetable stock and concentrate. Simmer until gnocchi is ready. In a large saucepan bring salted water to a boil. Add gnocchi and boil for 2-3 minutes. Drain. Add gnocchi to broth. Stir in 2/3 c. parmesan cheese and cream. Heat for a minute. Serve in bowls sprinkled with additional cheese.
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