1) Blend together the parsley, garlic, salt and oil together until smooth.
2) On a sheet tray mix the oats and syrup. Bake for 20 minutes at 325 degrees. Mixing oats every 5 min.
3) Add 3/4 Cup Parley Oil and mix thoroughly. Bake for another 5 minutes or until granola is crunchy.
1) Cook everything together over low heat for 2 hours.
Goat Cheese Sauce:
1) Mix together until smooth in a blender.
1) Mix the chard, oil and salt.
2) Get your grill very hot and grill the chard until it turns bright green and grill marks form.
Green Swiss Chard Gnocchi:
1) Blanch and Shock Green Swiss chard leaves. Blend until smooth and shiny. You need 6 tablespoons of green chard puree.
2) Cook 2 large russet potatoes wrapped in aluminum foil for 1 1/2 hours at 375 or until fork tender.
3) Remove potatoes from oven. While still hot remove the skin. Push the potatoes through a ricer.
4) Measure out 400 grams of potatoes and make a well. Put the egg, and puree in center. Gently fold together. Once thoroughly mixed gently add flour and salt. Do not knead.
5) Once the dough seems somewhat manageable, form it into a ball and divide it into 6 portions. Roll each portion out into a rope about 3/4 inch thick. Then cut each rope into 1inch pieces. Immediately drop the pieces into your boiling water until they are cooked through. They'll rise to the top when they're ready. Then remove them with a slotted spoon and toss them on a tray with olive oil.
6) Suggested serving per person is about 20 pieces.
7) When ready to use. Re-boil for 30 seconds.
Pickled Red Swiss Chard Stems:
1) Blanch and shock the stems. Mix with the salt and lime juice.
1) Heat the butter and garlic together in a pan add the goat cheese sauce. Cook until heated through.
2) Add the cooked and re-boiled gnocchi and thoroughly coat the gnocchi.
3) Divide the grilled chard between four plates and spoon the gnocchi goat cheese mixture on top.
4) Place a dollop of jam on top.
5) Sprinkle the pickles and granola around the plate.Recipe and image used with permission and courtesy of Wusthof. All rights reserved. Recipe by Amanda Cohen, Chef and Owner of Dirt Candy, New York, NY.