Dave and Jenny

This recipe is from 365: No Repeats, by Rachael Ray.

1-pound package potato gnocchi
2 tbls. extra-virgin olive oil (EVOO)
1 pound bulk sweet Italian sausage
1 large red onion, chopped
3 garlic cloves, chopped
1 tsp. crushed red pepper flakes
freshly ground black pepper, coarse salt
1 bunch of red Swiss chard, chopped
1/2 cup white wine
2 cups chicken stock or broth
3/4 cup grated Parmigiano-Reggiano (a few large handfuls)

Bring a large pot of water to a boil, salt the water, and cook the gnocchi according to the package directions.  While the water for the gnocchi is coming up to a boil, preheat a large skillet over medium-high heat with the EVOO.  Add the sausage and break it up into small pieces with the back of a wooden spoon; cook until the sausage is browned all over, about 5 minutes.  Add the onion, garlic, red pepper flakes, salt, and pepper.  Continue to cook for 4 to 5 more minutes.  Add the Swiss chard; toss to wilt it into the pan.  Add the wine, cook for 1 minute, then add the chicken stock and continue to cook for 3 to 4 more minutes.  Add the cooked and drained gnocchi, toss to coat and distribute, and cook for 1 minute.  Turn the heat off and add the cheese; stir to combine.  Serve immediately.

We basically followed this recipe exactly.  To make sure we had lots of leftovers for work lunches, we used 2 pounds of gnocchi instead of one.  I also prefer to use my garlic press instead of chopping it, and since I don't care for cheese, I put in less than the recipe called for (and we just used basic Kraft parmesean cheese).  But I actually put cheese in the dish!  :)  Dave put lots more on his own serving, of course.

This was very tasty, and we'll definitely be making it again.  It was the first time we cooked with gnocchi, and now we're fans, hehe.