Gnocchi with Swiss Chard and Goat Cheese Cream

Ingredients

• 500 g starchy potatoes
• 200 g goat fresh cheese
• 4 tbsp olive oil
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 500 g mixed Swiss chard
• 12 cocktail tomatoes
• 100 g spelt flour type 1050
• 60 g spelt semolina
• 2 egg yolks
• 4 sprigs thyme

Instructions

1. 1.

   Wash the potatoes and boil them for 20 minutes. In the meantime, whisk goat fresh cheese with 2 tbsp olive oil, lemon juice, and 3 tbsp water until smooth, seasoning with salt and pepper.

2. 2.

   Clean, wash, and dry the Swiss chard. Chop leaves and stems into small pieces. Wash and halve the cocktail tomatoes.

3. 3.

   Drain the potatoes, let them steam off, peel while hot, and press through a potato ricer. Mix in flour, semolina, egg yolks, salt, and pepper to form a smooth dough. Roll into 3 cm thick ropes, cut into thumb‑sized pieces, and shape each into an oval gnocchi.

4. 4.

   Cook the gnocchi in a large pot of boiling salted water over low heat for 5–6 minutes until they rise to the surface; then remove and drain.

5. 5.

   Meanwhile, heat 1 tbsp oil in a pan. Sauté Swiss chard stems over medium heat for 2 minutes, add leaves and let them wilt. Add the tomatoes, season with salt and pepper.

6. 6.

   Wash and dry thyme. Heat remaining oil in a skillet. Fry the gnocchi with thyme over medium heat for 5 minutes. Plate the gnocchi with Swiss chard and goat cheese cream.