This felt both hearty and fresh - can easily make vegan. Great one pot meal!! I used frozen green beans instead of peas and really liked it. Didn’t add ricotta or cheese (though if you can have dairy, I’m sure it would be great!). Recipe requires subscription but it’s pretty straightforward - melt the butter on med-high in a stockpot, soften the leeks and chard stems for 10 min. Stir in the garlic, thyme and s&p for a min. Add and reduce the wine for 3-4 min. Add the stock, bring to a simmer, then add the chard leaves and gnocchi. Simmer partially covered for 10-15 min (until the chard is soft) and then add the peas and tarragon and simmer again partially covered for another 5 min. Top with parsley, squeeze of lemon, red pepper flakes! Add salt to taste
