Cheese, Chard and Mushroom Gnocchi Gratin
If you love creamy, carby dishes then we've got the recipe for you
- 300g rainbow chard
- 2 tbsp olive oil
- 1 leek, finely sliced
- 400g mushrooms, sliced (we used shiitake and Portobello)
- 2 cloves of garlic, peeled and finely chopped
- 25g butter
- 2 tbsp plain flour
- ¼ tsp cayenne pepper
- ¼ tsp ground nutmeg
- 400ml milk
- 1 tsp Dijon mustard
- 200g Red Fox cheese, grated
- 750g gnocchi
- 50g breadcrumbs
Remove the stems from the rainbow chard. Thinly slice the stems and thickly slice the leaves.
Heat the olive oil in a shallow, flame proof casserole dish on a medium heat. Add the chard, leek and mushrooms. Fry for a few minutes until soft and starting to caramelise. Add the garlic and cook for a further minute. Remove to a plate.
Wipe out the pan with kitchen roll, then add in the butter. Sprinkle over the flour, cayenne and nutmeg and stir well. Then gradually add the milk, just a little at a time, stirring well between each addition to make a smooth sauce. Stir in the mustard and half of the Red Fox cheese. Season to taste with salt and pepper.
Stir in the gnocchi, chard, mushrooms and leek and bring to a gentle simmer, stirring.
Sprinkle over the remaining Red Fox cheese and breadcrumbs, and bake in the oven for 12–15 minutes, or until golden-brown and bubbling. Carefully remove from the oven and serve.