tablespoons unsalted butter
leeks, white and light green parts, sliced thinly into half-moons
pound chard, preferably rainbow or red (about 2 bunches), stems thinly sliced and leaves coarsely chopped
garlic cloves, minced or finely grated
teaspoons chopped thyme leaves
Kosher salt and black pepper
cup dry white wine
cups vegetable or chicken stock
pound potato gnocchi (fresh, frozen or shelf-stable all work)
cups peas, fresh or frozen
tablespoons chopped fresh tarragon leaves
cup torn parsley leaves and tender stems, for serving
Grated Parmesan, for serving
Lemon wedges, for serving
Fresh ricotta, for serving (optional)
Red-pepper flakes, for serving (optional)
- In a 5- or 6-quart Dutch oven, melt butter over medium-high heat. Add leeks and chard stems, and cook until tender and lightly brown, 7 to 10 minutes.
- Stir in garlic, thyme and a large pinch of salt and black pepper, and sauté until fragrant, about 1 minute longer. Add wine, scraping up the brown bits at bottom of pot, and let the wine reduce by half, 2 to 4 minutes. Pour in stock and 3/4 teaspoon salt, and bring to a simmer.
- Stir in gnocchi and chard leaves. Cook, partly covered, for 15 minutes, until the chard is soft. Add peas and tarragon, and continue to cook, partly covered, until gnocchi are cooked through, another 5 to 10 minutes. Taste and add more salt, if needed.
- To serve, top with parsley, a generous shower of Parmesan and a big squeeze of lemon. If you like, you can also add a dollop of ricotta and some red-pepper flakes.