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Rustic Gnocchi with Chard and Jalapenos

Method

  1. Mix the cold MAGGI® Mashed Potato with the flour and beaten eggs in a large bowl. Do not over mix.
  2. Bring a large pan of water to a simmer.
  3. On a well-floured surface and working in batches, roll the potato mix into long sausages about 1cm in diameter. Using a knife, cut pieces about 3cm from each roll. Do not worry if they look a little rustic.
  4. Drop the potato pieces into the simmering water in batches. Once they have floated to the top, they are cooked. Remove with a slotted spoon onto a greased tray. At this point the gnocchi may be chilled or frozen for later use.
  5. In a frying pan, add the olive oil and quickly sauté the chard then remove and set aside. Add the cooked gnocchi to the pan and gently brown them. When cooked take out and in the same pan add the MAGGI® Rich & Rustic Tomato Sauce and warm through.
  6. Assemble the dish. Lay out the sauce, gnocchi and chard. Then finish with a sprinkle of jalapeños and serve.