Adapted from Melissa Clark in the New York Times. Her note about the recipe: “Adding a package of prepared potato gnocchi to a pot of braised greens turns a side dish into a vibrant one-pot meal fit for weeknights. The chard stems, leeks and peas are nubby and colorful next to the pillowy gnocchi, while a combination of butter and white wine makes the sauce rich and tangy. For extra creaminess, serve this with dollops of fresh ricotta stirred in at the last minute. Or skip the ricotta for a lighter meal.”
I’m skipping the peas although that’s one freezer item many people keep on hand. And I’m substituting a Riverview sweet onion for the leeks.
