Pan-seared gnocchi swimming in a creamy Gruyère and Parmesan cheese sauce tossed with sautéed Swiss chard and Baby Bella mushrooms; gnocchi gratin is then baked in the oven for crispy golden brown crust. Think potatoes au gratin meets creamed spinach!Jump to Recipe
When it comes to comfort food, few dishes can rival the rich, creamy satisfaction of a gratin. Swiss Chard and Baby Bella Gnocchi Gratin is a delightful twist on this classic dish, combining the earthy goodness of baby bella mushrooms, the vibrant flavors of Swiss chard, and the pillowy softness of potato gnocchi. This recipe strikes the perfect balance between a traditional potato gratin and a luxurious creamed spinach, making it an irresistible side dish for any occasion.
Swiss Chard and Baby Bella Gnocchi Gratin is a cross between the familiar and the unique, making it a standout addition to any meal. Whether served at a family gathering or as a comforting weeknight dinner, this gratin is bound to become a favorite in your recipe repertoire.
How to Make Swiss Chard and Baby Bella Gnocchi Gratin with Pictures:
Bring a large pot of salted water to a boil over high. Rinse and pat dry Swiss Chard. Remove stems from Swiss chard; trim and discard stem ends. Thinly slice the remaining stems. Slice chard leaves into 1-inch-thick strips.
Add leaves and stems to boiling water; cook, stirring often, until leaves are wilted and stems are crisp-tender, 1 to 2 minutes.
Drain well in a colander. Let cool (will take about 20 minutes)
Gently squeeze over the sink to remove any excess liquid. Set aside.
Add 1 tablespoon butter and 1 tablespoon oil to a large skillet; cook over medium-high until butter melts. Add 1 package of gnocchi; cook, turning gnocchi occasionally, until golden brown and crisp, 5 to 7 minutes. Transfer to a baking sheet. Repeat the process with 1 tablespoon of butter, 1 tablespoon of oil, and the remaining gnocchi.
Add remaining 2 tablespoons butter and remaining 2 tablespoons oil to pot; cook over medium until butter melts. Add onion and mushrooms.
Cook, stirring occasionally, until onion is softened and translucent and mushrooms are browned and soft, about 8 minutes. Add garlic and cook an additional 2 minutes.
Deglaze pan with Sherry wine. Cook 2 minutes. Sprinkle onion mixture with flour; cook over medium, stirring constantly, 2 minutes.
Gradually whisk in cream, whisking to incorporate flour and cream.
The sauce will thicken a bit and then add milk until smooth. Bring just to a simmer over medium-high, whisking occasionally.
Reduce heat to low; gently simmer, whisking often, until mixture is thickened, about 5 minutes.
Remove from heat. Add mustard, cayenne, and nutmeg. Stir in Gruyère, Parmigiano-Reggiano. Taste and adjust the salt, adding more if necessary.
Fold in the prepared Swiss Chard..
.. and the gnocchi
Taste again and add more salt and pepper if necessary. Spread mixture evenly into baking dish.
Bake in preheated oven until bubbling around edges, 20 to 25 minutes. Cook until browned in spots, about 4 minutes.
Increase oven temperature to 425 (Do not remove baking dish from oven.) Cook and additional 3-5 minutes until browned in spots.
Remove from oven; let cool slightly before serving.
Swiss Chard and Baby Bella Gnocchi Gratin
Ingredients
- 1½ pounds Swiss chard about 2 or 3 bunches
- ¼ cup unsalted butter divided
- ¼ cup extra-virgin olive oil divided
- 2 12-ounces packages potato gnocchi, divided
- ½ onion thinly sliced Thinly sliced
- 2 clove garlic minced
- 8 oz baby bella mushrooms Rough chopped
- ⅓ cup all-purpose flour
- 1 ¼ cup heavy cream
- 2 cups whole milk
- 2 tbsp sherry wine
- ½ cup Gruyère cheese shredded
- ½ cup Parmigiano-Reggiano cheese grated
- 1 tablespoons Dijon mustard
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F with rack 10 inches from heat. Bring a large pot of salted water to a boil over high. Rinse and pat dry swiss chard. Remove stems from Swiss chard; trim and discard stem ends, and thinly slice remaining stems. Slice chard leaves into 1-inch-thick strips. Add leaves and stems to boiling water; cook, stirring often, until leaves are wilted and stems are crisp-tender, 1 to 2 minutes. Drain well in a colander. Let cool (will take about 20 minutes) Gently squeeze over the sink to remove any excess liquid. Set aside.
- Add 1 tablespoon butter and 1 tablespoon oil to large skillet; cook over medium-high until butter melts. Add 1 package of gnocchi; cook, turning gnocchi occasionally, until golden brown and crisp, 5 to 7 minutes. Transfer to a baking sheet. Repeat process with 1 tablespoon butter, 1 tablespoon oil, and remaining gnocchi.
- Add remaining 2 tablespoons butter and remaining 2 tablespoons oil to pot; cook over medium until butter melts. Add onion and mushrooms; Cook, stirring occasionally, until onion is softened and translucent and mushrooms are browned and soft, about 8 minutes. Add garlic, sauté 2 minutes. Deglaze pan with Sherry wine. Cook 2 minutes. Sprinkle onion mixture with flour; cook over medium, stirring constantly, 2 minutes.
- Gradually whisk in cream, whisking to incorporate flour and cream. The sauce will thicken a bit and then add milk until smooth. Bring just to a simmer over medium-high, whisking occasionally. Reduce heat to low; gently simmer, whisking often, until mixture is thickened, about 5 minutes. Remove from heat. Add mustard, cayenne, and nutmeg Stir in Gruyère, Parmigiano-Reggiano. Taste and adjust the salt, adding more if necessary. Fold in gnocchi and Swiss chard. Taste again and add more salt and pepper if necessary. Spread mixture evenly into baking dish
- Bake in preheated oven until bubbling around edges, 20 to 25 minutes. Increase oven temperature to 425 (Do not remove baking dish from oven.) Cook until browned in spots, about 4 minutes. Remove from oven; let cool slightly before serving.
