Gnocchi with Spring Vegetables

Perfect with Spring vegetables from the farmers market like sugar snap peas and asparagus. Pair this with a French Chablis.

Course Main Dishes and Wine Pairings, Vegetarian Main

Cuisine American

Keyword Gnocchi with Vegetables

Author Jane, adapted from "New York Times Cooking," Melissa Clark

4 tablespoons unsalted butter
2 large leeks, white and light green parts, thinly sliced into half-moons
1/2 lb. Rainbow chard, de-stemmed, cut stems into thin slices, leaves coarsely chopped (keep stems and leaves separate)
2 medium size cloves garlic, minced
2 teaspoons fresh thyme leaves, chopped
kosher sea salt and freshly ground black pepper
3/4 cup dry white wine
3 cups vegetable or chicken broth
1 lb. potato gnocchi, fresh, frozen or shelf stable
1-1/4 cups fresh sugar snap peas, de-stemmed and slice in half crosswise
1 cup asparagus, sliced into 1-inch pieces
1 teaspoon dried tarragon if you have fresh tarragon use 2 tablespoons
1/2 cup fresh parsley leaves, for serving
Parmesan,grated for serving
lemon wedges, for serving

In a large Dutch-oven ( 6qt), melt the butter over medium-high heat. Add the leeks and chard stems, cooking until tender and lightly golden, about 7-10 minutes. Watch carefully so the leeks do not take on too much color, adjust heat if needed.
Add the garlic, thyme, a large pinch of salt, and black pepper. Stir to combine and cook for about one minute. Add the wine, stirring to scrape up brown bits on the bottom of the pot. Reduce the wine by half, about 3-5 minutes. Add the stock and 3/4 teaspoon salt. Bring to a simmer.
Add the gnocchi and chard leaves. Cook partially covered for 15 minutes. Add the sugar snap peas, asparagus, and tarragon. Continue to simmer, partially covered, for another 5-10 minutes or until the gnocchi are cooked through. Adjust seasoning.
To serve, sprinkle with parsley, parmesan cheese and a squeeze of lemon.