Broiled Gnocchi with Red Bell Pepper, Chard, and Goat Cheese

This recipe from Fine Cooking was super delicious. The recipe calls for frozen gnocchi. The store did not have this, but they did have it vacuum packed. The directions were different from the recipe. I say follow the directions on your package.

Ingredients

• 1 oz. (2 T) unsalted butter
• 2 leeks, trimmed, cleaned, and light-green and white parts sliced into 1/4†half-moons
• 1 medium red bell pepper, cut into 1/2†dice
• 1 10 oz. bunch rainbow char, leaves sliced into 1†ribbons and stems sliced into 1/4†pieces
• 1 garlic clove, minced
• 1 (15 ounce) bag of frozen gnocchi
• 3/4 C heavy cream
• Freshly ground black pepper
• 4 oz. soft goat cheese (I used Feta)
• 3/4 C plain panko
• 2 T EVOO

Instructions

1. Position a rack in the center of the oven and heat the broiler on high. Melt the butter in a large oven-safe skillet, preferably cast iron, over medium heat until it starts foaming. Stir in the leek’s along with a big pinch of salt, then cover the pan and allow the leeks to soften for 5 minutes.
2. Add the bell pepper, chard, and garlic, and cook, stirring occasionally, until the pepper and chard soften and garlic is fragrant, about 4 minutes. Turn off the heat.
3. Prepare the gnocchi according to package directions. Add the gnocchi to the pepper chard mixture. Stir in the heavy cream, and then season to taste with salt and pepper.
4. Crumble and scatter the goat cheese evenly on top. Sprinkle the panko over the top, and drizzle with the oil.
5. Transfer the skillet to the broiler, and broil until the breadcrumbs are crisp and golden grown, 3-5 minutes, watching closely to prevent burning. Serve immediately.