Gnocchi with Sausage and Swiss Chard

• 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)

1. Bring a large pot of water to a boil, salt the water, and cook the gnocchi according to the package directions.
2. While the water for the gnocchi is coming up to a boil, preheat a large skillet over medium-high heat with the EVOO.
3. 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.
4. Add the onions, garlic, red pepper flakes, salt, and pepper.
5. Continue to cook for 4 to 5 more minutes.
6. Add the Swiss chard; toss to wilt it into the pan.
7. Add the wine, cook for 1 minute, then add the chicken stock and continue to cook for 3 to 4 more minutes.
8. Add the cooked and drained gnocchi, toss to coat and distribute, and cook for 1 minute.
9. Turn the heat off and add the cheese; stir to combine.
10. Serve immediately.

salt, potato gnocchi, extravirgin olive oil, sausage, red onion, garlic, red pepper, freshly ground black pepper, red swiss chard, white wine, chicken

Taken from www.epicurious.com/recipes/food/views/gnocchi-with-sausage-and-swiss-chard-374549 (may not work)