Garlic-Spinach Gnocchi with Red Chard, Sun Dried Tomatoes, and Canellini Beans

Prep time: 45 minutes
Cook time: 20 minutes

Serves 4-6

For the Gnocchi

Place the quartered potatoes in a medium pot and cover with water. Bring to a boil and cook until soft; about fifteen minutes. Once cooked, remove with a slotted spoon (reserving water) and transfer to a food processor.

Heat about two teaspoons olive oil in a large skillet over medium heat. Add the garlic and cook about one minute, then add the spinach and sauté until wilted, about four to five minutes. Transfer the cooked spinach to the food processor with the potatoes (leaving the skin on the potatoes).

Turn on the processor and while running add one tablespoon of olive oil. Process until smooth, stopping to stir if necessary, then transfer to a large mixing bowl. Add the flour, beaten egg, and salt, then mix with your hands to form a dough. Add more flour as needed, continuing to mix until a tacky (not sticky) dough forms.

Grab about a golf ball size piece of dough (or more if you find you can work with it) and place it on a lightly floured work surface. Roll it into a rope about one half inch wide. Cut the rope into three-quarter inch pieces. Repeat with remainder of dough.

Bring the water used to cook the potatoes to a boil (add more if necessary). Cook the gnocchi in batches, boiling until they float. Once cooked, remove with a slotted spoon and set on a plate lined with a paper towel, or on a clean dishtowel to drain.

For the Sauce

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, season with salt, and cook about four minutes, until the onion begins to soften. Reduce heat and add the tomato sauce (being careful not to splatter). Add the chopped chard, cover and cook about five minutes. Remove cover and stir to mix, then add the beans and sun dried tomatoes.

Stir the gnocchi into the tomato-chard sauce. Top each plate with shaved parmesan.