Ingredients

4 servings

　　Coarse salt

　　1-pound package potato gnocchi

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　1 pound bulk sweet Italian sausage

　　1 large red onion, chopped

　　3 garlic cloves, chopped

　　1 teaspoon crushed red pepper flakes

　　Freshly ground black pepper

　　1 bunch of red Swiss Chard, chopped

　　1/2 cup white wine (a couple of glugs)

　　2 cups chicken stock or broth

　　3/4 cup grated Parmigiano-Reggiano (a few large handfuls)

　　

Step 1

Bring a large pot of water to a boil, salt the water, and cook the gnocchi according to the package directions.

　　

Step 2

While the water for the gnocchi is coming up to a boil, preheat a large skillet over medium-high heat with the EVOO. Add the sausage and break it up into small pieces with the back of a wooden spoon; cook until the sausage is browned all over, about 5 minutes. Add the onions, garlic, red pepper flakes, salt, and pepper. Continue to cook for 4 to 5 more minutes. Add the Swiss chard; toss to wilt it into the pan. Add the wine, cook for 1 minute, then add the chicken stock and continue to cook for 3 to 4 more minutes.

　　

Step 3

Add the cooked and drained gnocchi, toss to coat and distribute, and cook for 1 minute. Turn the heat off and add the cheese; stir to combine. Serve immediately.

　　Rachael Ray 365: No Repeats