Yes, you read that recipe title correctly! This gnocchi dish has both Swiss chard and apple in it, and you are going to LOVE it. Most people go for one of three classic options when saucing their gnocchi: pesto, brown butter sage, or tomato. I, of course, had to switch it up, with a herby, cheesy sauce thanks to the addition of Boursin cheese. If you’ve never had Boursin, it’s like a combination of cream cheese and goat cheese, and it makes it so that the sauce is not only packed with flavor from just one ingredient, but also comes together super quickly. The sauce is rich and creamy, so the apples add sweetness and texture, while the Swiss chard adds savory, slightly bitter notes. All of those elements together with soft, pillowy gnocchi make for a perfectly balanced dish. You can use store bought or homemade gnocchi here – I won’t judge you either way! – because this dish is equally delicious no matter what. I would be happy eating this for any meal, any day of the week, but it is ideal for a weeknight since everything comes together in 20 minutes flat!
Gnocchi are technically dumplings, even though we tend to treat them like pasta! They are most often made from potatoes, but can be made with other ingredients, too, like ricotta!
2. Apples for Dinner?!
It may sound weird at first, but the sweetness and bite of the apples are the perfect compliment to the rich, garlicky cheese sauce and bitter Swiss chard. Plus, apples are in season and at their peak!
3. Boursin Cheese
Boursin cheese is a type of soft, spreadable cheese that was invented in France in the late 1950s. The very first flavored version created was the garlic and herb version, and it’s the one I call for here. It’s tangy, creamy, and perfect to create a quick sauce that is packed with flavor!
Creamy Gnocchi with Swiss Chard and Apples
- 1 17.6 ounce package premade gnocchi, or Handmade Potato Gnocchi
- 3 tablespoons olive oil
- ½ cup chopped onion
- Kosher salt to taste
- 1 cup chopped Pink Lady apple about 1 small apple
- 1 bunch Swiss chard deribbed and cut into 2 inch pieces (about 10 cups)
- Freshly ground pepper to taste
- 1 5.2 ounce package soft garlic herb cheese, such as Boursin or Alouette
- ¼ cup heavy cream
- Boil gnocchi according to al dente package directions. Reserve ½ cup pasta water, then drain gnocchi and add a drizzle of olive oil and toss to combine. Set aside.
- In a large skillet over medium heat, add olive oil. After 1-2 minutes, add onion and a generous pinch of salt. Cook for 3-4 minutes, or until onions become translucent and some of them begin to lightly brown. Then add apples and stir to combine, cooking for 1-2 minutes, or until the apples begin to slightly soften. Add Swiss chard turn with tongs to combine with apple and onion and wilt. Once the chard begins to wilt, add cheese, cream and ¼ cup reserved pasta water. Using a spatula, incorporate the cheese fully and bring to a simmer. Add additional pasta water if sauce thickens too much. Add gnocchi and gently fold to incorporate fully into the sauce. Gently simmer for 1-2 minutes, or until the sauce is slightly thickened and fully coats the gnocchi.
- Divide between 4 bowls and serve immediately.