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

The post Swiss Chard Potato Gnocchi from Nice (Merda de Can) appeared first on Pardon Your French.

With summer barbecues on all of our minds, here’s a recipe to behold: Lamb Chops and Summer Veggies, topped with a fragrant Nice-style Pesto Sauce.

As you’ve seen from my previous recipe, I am partnering with Oliv this Summer to bring you delicious recipes that are bursting with Balsamics and Extra Virgin Olive Oils – two ingredients utterly prevalent in Southern French cuisine. (If you’re unfamiliar with Oliv, check out my last post or check their site for a look at their essential oil-infused line of products.)

Today, I am showcasing their Garlic-Infused Extra Virgin Olive Oil. It is so fragrant, sharp and intensely garlicy (which I love!). The first time I tried it, I knew it would add a lot of character to any grilled meats, fish or vegetables.

I made double-use of the Garlic-Infused EVOO for this Lamb Chops and Summer Veggies recipe. I first used it as a marinade for the lamb chops and summer vegetables, along with Herbes de Provence and seasonings. No need for garlic or onions, as the EVOO did all the work on its own.

This marinade infused so much flavour into the meat and helped get that nice char we’re all looking for when grilling. The veggies (zucchini, eggplant and red peppers) ended up juicy, with mellow flavours reminiscent of a ratatouille.

I also used the Garlic-Infused EVOO to make a Nice-Style pesto sauce. Unlike the Italian pesto you might be more familiar with, a Nice-style pesto sauce (known as “pistou”) does not contain pine nuts. It simply includes basil leaves, parmesan and EVOO –letting the flavours of the oil shine a little more (and it’s much more cost effective!).

This “pistou” is traditionally used in the Provencal Soupe au Pistou. But it’s also delicious in pasta, risotto and on top of roasted meats and veggies – just like in this recipe. It is a great sauce to have in your fridge during the Summer, to turn anything that’s a bit boring into a distinct dish – with a great Mediterranean flare.  

This recipe makes 2 servings and leaves you with a 250ml pesto jar, that will keep in the fridge for 5-7 days.

Lamb Chops and Summer Veggies with Nice-Style Pesto

Print Recipe

Serves: 2 Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the pesto sauce:
1 clove of garlic
8 sprigs of fresh basil (about 24 leaves)
60 g Parmesan cheese
1/3 cup Garlic-infused EVOO
Salt, pepper to taste

For the main:
2 lamb chops
1 eggplant
1 zucchini
1 red pepper
4 tbsp Garlic-Infused EVOO
1 lemon
2 tsp Herbes de Provence
Salt, pepper to taste

Instructions

For the pesto sauce:
Wash the basil leaves (discard the stems), peel the garlic and chop the parmesan roughly. Throw the ingredients into a mixer/food processor (or use a mortar and pestle) and puree to make a chunky paste. Slowly add in the EVOO, little by little, while continuously mixing. If needed, finish off with salt and pepper to taste.

For the main:
At least two hours before cooking (or even better, the night prior), pour 2 tablespoon of EVOO into a ziploc bag, with 1 teaspoon of Herbes de Provence, the juice of ½ a lemon, and the lamb chops that you’ve seasoned with a pinch of salt and pepper on each side. Seal the bag, and massage the lamb chops in the bag to make sure they are evenly coated with the herbs and oil. Refrigerate.

Two hours before (not the night before) wash and chop the eggplant, zucchini and red pepper into large cubes (as pictured). Throw them in a ziploc bag, with 2 tablespoons of EVOO, 1 teaspoon of Herbes de Provence, a pinch of salt and pepper, and the juice of the other ½ of the remaining lemon. Refrigerate.

Cook the lamb chops (on a barbecue grill or a heavy skillet) to desired doneness, about 3 minutes per side for medium-rare. Cook the summer vegetables (preferably in a heavy skillet, not directly on the grill) for 15-20 minutes until cooked through and glistening (but not mushy).

For serving, present the lamb chops and Summer veggies in a dish/plate and dress with a generous dollop of pesto sauce on top.

If you try this Lamb Chops and Summer Veggies with Nice-style Pesto recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

The post Lamb Chops and Summer Veggies with Nice-Style Pesto appeared first on Pardon Your French.