Swiss Chard Potato Gnocchi from Nice (Merda de Can)

In French, “Merde de chien” or in English, “Dog’s poo” (to remain polite), these “Merda de Can” are a scrumptious specialty from Nice, on the French Riviera. Don’t be fooled by the extremely unappealing name of this extremely delectable dish!

These homemade Swiss Chard and Potato Gnocchi (named after their shape) are delicious and very popular in this region of France. You can find them on many restaurants’ menus and they are home-cooks’ favorites, as they’re a great way to sneak greens into a dish (and are so fun to make too!).

Swiss Chard and Italian influences, a typical Niçois dish!

Swiss Chard (“blette”, in French) is a prolific and beloved ingredient in Niçoise Cuisine. This leafy, bittery yet sweet green is featured in many local specialties, be it savory: Merda de Can, Trouchia (chard omelette), Pelotons (chard cheese balls) or sweet, like the Tourte de Blettes.

Another trait of Nice food is its italian influences, which are evident in this gnocchi dish. But compared to the Italian gnocchi, the Merda de Can are plumper, more tender and don’t display the signature gnocchi streaks (usually made with a fork or traditional wooden gnocchi board). They are left bare (and hence look like “merda de can”), which make them less labor-intensive to make than other Italian gnocchi.

Merda de Can are flavored with a pinch of nutmeg are I find them simply delicious tossed in butter with a sprinkle of grated Parmesan cheese. You can also serve them in a tomato sauce or in a creamy, cheesy sauce.

Cooking notes:

• If you have never made homemade gnocchi before, don’t be scared; it is probably much easier than what you imagine and this recipe is a great start. Make sure your working surface is well floured, and combine the dough with your hands until it isn’t too sticky anymore (adding sprinkles of flour as you go). It’s okay if the gnocchi are uneven and don’t look perfect – it is a rustic dish, so it is even better if they are all different.
• Be very attentive for the cooking of the gnocchi in boiling water. You have to remove them from the water as soon as they float to the surface (if you wait too long, they will be too tough and “squeeky”).
• Once cooked, immediately transfer the gnocchi into a buttered dish or the gnocchi will all stick together.

Swiss Chard Potato Gnocchi from Nice (Merda de Can)

Print Recipe

Serves: 4-6 people Prep Time: 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 11 voted )

Ingredients

3 large (900g/2 lbs) starchy potatoes, peeled and cubed
3 tsp (17.1g) salt, divided
350g Swiss Chard, stemmed and finely chopped
2 cups (256g) all-purpose flour + about 1 cup (128g) extra for working the dough
½ tsp freshly grated nutmeg
½ tsp fresh ground black pepper
1 large egg yolk
5 tbsp (75g) unsalted butter, divided
1/3 cup grated parmesan

Instructions

Make sure you read the cooking notes above before you start.

Step 1 - Bring a large pot of water with 1 tsp salt to a gentle bowl and cook the potatoes until fork-tender. Drain and mash.

Step 2 - In a large frying pan, melt 1 tbsp (15g) of butter over medium heat. Add the chopped Swiss Chard and cook for about 3-4 minutes until the chard is dark and cooked, and all the moisture has evaporated.

Step 3 - Transfer the mashed potatoes onto a working surface. Dig a well in the middle and add the cooked Swiss Chard, 2 cups (256g) all-purpose flour, 1 tsp salt, nutmeg, black pepper and egg yolk. With your hands, mix and combine all the ingredients into a crumbly, sticky paste. Slowly sprinkle in extra flour (a little handful at a time) and mix it in until the dough comes together into a smooth ball that doesn’t stick to you fingers anymore.

Step 4 – Divide the dough in 4 equal pieces and roll each piece into a long log (about 1.5 inch/3.8cm thick). Using a large knife, slice the logs into 1.5-inch (3.8cm) pieces.

Step 5 – Bring a large pot of water to a boil with 1 tsp salt. Add some gnocchi (don’t cook all the gnocchi at once, work in several batches, at least 4) and cook until the gnocchi float to the surface of the water (this means they are ready). Immediately take the gnocchi out of the water (use a slotted spoon) and transfer them onto a large serving plate with 4 tbsp (60g) of butter. Cook all the gnocchi and stir to make sure the gnocchi are evenly coated in butter.

For serving, sprinkle freshly grated parmesan on top. Enjoy immediately.

If you try this Merda de Can recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

A recipe inspired by TheDailyMeal and CuisineNicoise