Gnocchi with Swiss Chard, Peas and Dill

Ingredients

• 500 g waxy potatoes
• 2 sprigs parsley
• 175 g spelt flour type 1050 (+20 g for kneading)
• Salt
• Pepper
• nutmeg
• 500 g Swiss chard
• 1 Shallot
• 1 Garlic clove
• 1 Zucchini
• 3 tbsp olive oil
• 150 g peas (fresh split or frozen)
• 1.5 tbsp lemon juice
• 4 sprigs dill

Instructions

1. 1.

   Wash the potatoes and boil them in water for 15 minutes. Drain, peel while hot, press through a potato ricer and let steam off for 5 minutes. Meanwhile wash, dry and finely chop parsley. Combine flour, parsley, salt, pepper and freshly grated nutmeg into a smooth dough and let rest for 5 minutes.

2. 2.

   Bring plenty of salted water to a boil. Divide the dough into three portions and roll each on a lightly floured surface into strands 2–3 cm thick. Cut into 1.5 cm pieces and use a fork to create the classic gnocchi ridges. Boil in gently simmering water for 2–3 minutes until they rise, then drain and set aside.

3. 3.

   Clean and wash Swiss chard; cut stems and leaves separately into small pieces. Peel and finely chop shallot and garlic. Clean, wash and slice zucchini. Heat oil in a pan. Sauté gnocchi for 4 minutes over medium heat. Add the vegetables and cook for another 6 minutes. Season with salt, pepper and lemon juice. Rinse dill, tear into small pieces and sprinkle over the gnocchi before serving.