The flavors of blue cheese and "bacon" embellish this simple pasta meal. Begin with a hot soup, such as minestrone, and offer hot Italian bread with the pasta—ending the meal with custard.
- 16 oz. fresh gnocchi
- 1 bunch chard (about 8 oz.), end trimmed
- 2 Tbs. vegetable oil
- 1 Tbs. minced garlic
- 1/3 cup white wine, or more as needed
- 4 oz. crumbled blue cheese
- 1/3 cup soy "bacon" bits, or more to taste
- 1 Tbs. margarine
1. Bring large pot of lightly salted water to a boil over medium-high heat. Add gnocchi, and cook according to package directions, or until all gnocchi float to surface. Remove from heat, drain and set aside.
2. Stack chard leaves on top of each other, roll up crosswise into loose bundle and slice thinly. Heat vegetable oil in large skillet over medium heat, and sauté garlic 2 to 3 minutes. Add chard, and sauté 2 minutes. Add wine, cover skillet and steam 3 to 4 minute, or until chard is tender but not limp. Remove chard from skillet, and place in serving dish.
3. Spoon gnocchi on chard, and sprinkle with blue cheese and soy "bacon" bits. Add margarine to skillet, and heat over high heat. When melted, spoon margarine and any remaining pan juices over gnocchi, and serve.
- Calories: 480
- Carbohydrate Content: 47 g
- Cholesterol Content: 30 mg
- Fat Content: 24 g
- Fiber Content: 5 g
- Protein Content: 18 g
- Saturated Fat Content: 7 g
- Sodium Content: 1290 mg
- Sugar Content: 1 g