Carrot Gnocchi With Chard Two Ways

1. 1

   Place carrots, olive oil, and dash of salt/pepper inside a foil pouch ( aluminum foil folded into sealed container). Place pouch into 375 degree oven for 20-30 minutes until carrots are very tender.

2. 2

   Remove carrots from pouch and drain. Force carrots through ricer or fine strainer. ( Carrots can also be pureed after this step for finer texture ).

3. 3

   Mix carrots, brown sugar, nutmeg, salt, white pepper, parmesan and sage in bowl. Using your hands, need in 1 and 1/4 cups of flour. If mixture is too moist add a bit more flour. Dough should be soft but not sticky.

4. 4

   Let dough rest for 30-45 minutes in a bowl convered with a damp cloth.

5. 5

   On a floured board, divide dough into four pieces. Roll pieces into ropes about 3/4 inch thick. Cut ropes into individual pieces of gnocchi. If decided, used the floured back of a fork make traditional gnocchi marks.

6. 6

   In salted boiling water, cook gnocchi about 2-3 minutes until the pieces float to the surface. Remove and strain.

7. 7

   Remove stems from chard. Reserve two stems and 2-3 ( large) leaves. Blanche the remaining leaves in boiling water. Strain and place in ice bath.

8. 8

   In blender, chop pecans. Add lemon juice, 1 clove garlic, parmesan, salt/pepper to taste and blanched chard leaves. Pulse. In stream add olive oil until pesto reaches desired consistency.

9. 9

   Chiffonade remaining leaves of chard. Finely slice reserved stems.

10. 10

    Heat skillet with dash of oil or butter. Cook bacon lardons until crispy. Add the shallot and chard stems. Cook until softened. Add chiffonade of chard. Cook for a couple of minutes until done. Season with salt and pepper.

11. 11

    Toss cooked gnocchi with the pesto. Top with the chard and bacon from the skillet and a few slices of parmesan.

* Per serving · 4 servings · Values may vary.