Chard and chestnut gnocchi bake
Serves: 8
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Chard and chestnut gnocchi bake
This comforting Alpine-inspired dish ticks all the boxes for a relaxed supper with friends – easy to make but suitably luxurious to eat. Feel free to switch up the cheeses with any leftovers from the cheeseboard
Serves: 8
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
500Kcal
Fat
25gr
Saturates
16gr
Carbs
50gr
Sugars
4gr
Fibre
5gr
Protein
14gr
Salt
1.2gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 40g butter
- 2 shallots, finely chopped
- 400g chard
- 2 garlic cloves, crushed
- 2 x 500g packs gnocchi
- 180g peeled and cooked chestnuts, roughly chopped
- 125ml white wine*
- 250g crème fraîche
- 1 whole nutmeg
- 75g Parmesan*, grated
- 125g mozzarella*, roughly torn
- 30g panko or other dried breadcrumbs
Step by step
- Melt the butter in a large frying pan. Once foaming, add the shallots and cook gently for 3-4 minutes, until beginning to soften.
- Separate the thick chard stalks from the more delicate leaves. Chop the stalks into 1cm-long pieces then roll the leaves up and finely shred. Add the garlic and the chard stems to the pan and continue to fry for a further 6-8 minutes, until softened. Preheat the oven to 200°C, fan 180°C, gas 6.
- Meanwhile, boil the gnocchi in a large pan of salted water for 2 minutes, until they just bob to the surface. Drain well, reserving a mugful of the cooking water.
- Stir the shredded chard leaves and the chestnuts through the shallot mixture. Add the wine, bubble for 1 minute, then stir in the crème fraîche. Finely grate over a generous amount of the nutmeg then stir together with the gnocchi and most of the Parmesan, reserving a small handful of cheese for the top. Add 100ml of the gnocchi cooking water to loosen the sauce and season to taste.
- Scrape the mixture into a large baking dish (about 20 x 30cm). Top with the mozzarella, followed by the breadcrumbs and remaining Parmesan.
-
Bake for 25 minutes from freshly made, or for 30-35 minutes if cooking from fridge cold, until golden and bubbling.
*Use vegetarian cheese and wine if required.
