This recipe is based on an incredible food discovery I found at the Monkeypod Kitchen in Wailea on the island of Maui. We got into Maui late on Thanksgiving and were looking for something quick to eat near the condo where we were staying. Not many restaurants were open on the holiday, but we found one not too far away that was still open for dinner. It was very crowded and we were told there would be a long wait for a table.
The hostess offered us two seats at the bar which we jumped at, hoping we would be eating soon. I was looking for something light and saw this dish on the menu with fresh gnocchi, chard, mushrooms, and goat cheese served with a tomato coulis. It sound very interesting and flavorful. The bar tender took our order right away and surprisingly the food came out very quickly. This dish was the food find of the entire trip. The gnocchi was boiled and then pan fried which gave it a nice crust and the chard and mushrooms were sautéed perfectly. When combined with the tomato coulis and goat cheese it produce an amazing and light dish. Perfect meal for eating so late in the evening.
I recreated this dish at home with my own variations. I used some leftover homemade tomato sauce instead of the tomato coulis.
Fresh Gnocchi With Chard & Mushrooms
Print recipe| Serves | 2 |
Ingredients
- 1/2 Pound Gnocchi (homemade or store bought)
- 8 Small Mushrooms (sliced)
- 1/2 Bunch Chard (roughly chopped)
- 4 Tablespoons Olive Oil
- 1 Clove Garlic (finely chopped)
- 1/2 Lemon
- 1/4 Cup White Wine
- 2 Ounces Fresh Goat Cheese
- 2 Tablespoons Parmesan Cheese
- 1/2 Cup Tomato Sauce
- Salt & Pepper (to taste)
Directions
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Bring a large pot of water to a boil and add about 2 tablespoons salt. Add the gnocchi to the boiling water. Gnocchi is done when they float, drain and set aside. |  |
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In a pan add 2 Tablespoons of olive oil over medium high heat. Once pan is hot add gnocchi and cook until a slight crust forms. | |
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Meanwhile, sautéed garlic and mushrooms for a few minutes in a medium hot pan. Add wine and lemon juice and reduce by half. |  |
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Add chard, cover pan and cook for a few minutes, until the leaves are slightly wilted. |  |
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Add fried gnocchi, sautéed chard and mushrooms to bowl. Top with tomato sauce, goat and parmesan cheese. |  |
