This simple yet dressed-up gnocchi is packed with flavor and good-for-you ingredients. The best part is that it’s easy to personalize based on what’s available; for instance, substitute wild boar with another ground meat or use your favorite seasonal greens in place of the rainbow chard. Between parentheses are suggested vendors I used for this recipe.
Ingredients
- 2 packs (28 ounces) fresh gnocchi (Della Casa Pasta)
- 1 bunch rainbow chard, roughly chopped (Johnson’s Back Yard Garden)
- 14 ounces chestnut mushrooms, stemmed (Third Coast Mushrooms)
- 1 pound ground wild boar (Katerra Exotics)
- 2 large shallots, minced
- 2–3 tablespoons unsalted butter
- microgreens for garnish (Veggies in the Burbs)
- salt and pepper to taste
Preparation
Fill a large pot with water, and bring to a boil.
In a shallow saucepan, melt 1 tablespoon butter over medium heat. Add mushrooms, salt and pepper. Sauté until the mushrooms are fragrant and golden brown and most of the butter is absorbed. Transfer to a separate bowl.
Add another tablespoon butter to the pan, then turn heat to medium-low and add the shallots. Cook until shallots are soft and translucent. Add ground wild boar and season with plenty of salt and pepper. If things are looking dry, gradually add more butter. Cook for another 15 minutes on medium heat, or until the meat is fully cooked and browned.
Stir in the chopped rainbow chard. Cover the pan and let simmer on medium-low heat for 2–3 minutes.
Meanwhile, spoon the gnocchi into the boiling pot of water. Fresh gnocchi will take only 45 seconds to a minute to cook; packaged store-bought gnocchi will take about 2–3 minutes. As soon as the gnocchi are floating at the top of the boil, scoop them out with a mesh or slotted spoon and into the wild boar sauce. Add 2–3 tablespoons of the gnocchi water as well.
Once all the gnocchi has been incorporated, give everything a nice stir and plate into 1 large bowl. Top with the mushrooms and microgreens, then serve.
