Rating: 5 stars
2 Ratings
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A riff on creamed spinach, this cheesy gratin is studded with buttery toasted gnocchi. Swiss chard adds an earthy bite, while a duo of nutty Gruyère and salty Parmigiano-Reggiano brings richness and depth to the béchamel. Store-bought gnocchi help this gratin come together in a flash; toasting it in butter instead of boiling adds a compelling crunch.

November 2021

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Read the full recipe after the video.

Recipe Summary test

active:
50 mins
total:
1 hr 20 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F with rack 10 inches from heat. Bring a large pot of salted water to a boil over high. 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 15 minutes. Gently squeeze over sink to remove any excess liquid. Set aside. 

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  • Wipe pot clean. Add 1 tablespoon butter and 1 tablespoon oil; 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. Season all gnocchi with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside. 

  • Add remaining 2 tablespoons butter and remaining 2 tablespoons oil to pot; cook over medium until butter melts. Add onion; season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until onion is softened and translucent, about 8 minutes.  

  • Sprinkle onion mixture with flour; cook over medium, stirring constantly, 2 minutes. Gradually whisk in 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. Stir in Gruyère, Parmigiano-Reggiano, mustard, garlic, cayenne, and nutmeg. Fold in gnocchi and chard. Season with remaining 3/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Spread mixture evenly into an 11- x 7-inch broiler-safe baking dish; place baking dish on a baking sheet lined with parchment paper to catch drips.  

  • Bake in preheated oven until bubbling around edges, 20 to 25 minutes. Increase oven temperature to broil. (Do not remove baking dish from oven.) Broil until browned in spots, about 4 minutes. Remove from oven; let cool 5 minutes.  

Make Ahead

Gratin can be prepared through step 4 and refrigerated, covered, up to 4 hours. Let stand at room temperature 30 minutes. Proceed with step 5. 

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