Swiss Chard (Or Other Leafy Greens) & Gnocchi Gratin
Soft, gooey gruyère cheese sauce, silky Swiss chard (or snijbiet in Dutch), and crispy gnocchi—what a perfect seasonal veggie dish! This Swiss Chard & Gnocchi Gratin is rich, comforting, and incredibly versatile, making it an ideal way to use up whatever greens you have on hand.
The beauty of this dish is that it works with almost any seasonal vegetable. If you don’t have Swiss chard, try it with kohlrabi, fennel, kale, courgette, or even a mix of everything! The combination of crispy-on-the-outside gnocchi with a luscious, creamy cheese sauce makes it a guaranteed crowd-pleaser.
I got my Swiss chard from The Pluktuin in Amsterdam West, but you can find it at most markets right now. Simply blanch the greens, toss everything together, bake until bubbling and golden, and you’ve got yourself a delicious, hearty meal.
Why You’ll Love This Recipe:
✔️ Rich & Comforting – A creamy, cheesy gratin with crispy gnocchi for the perfect texture contrast.
✔️ Super Versatile – Use any seasonal greens or veggies you have on hand.
✔️ Easy & Satisfying – Simple prep and oven-baked perfection in one dish.
✔️ Great for Sharing – A fantastic dish for family dinners or gatherings.
If you’re looking for a cheesy gnocchi gratin that makes the most of seasonal vegetables, this Swiss Chard & Gnocchi Gratin is a must-try.
Recipe inspired by Food & Wine.
More Swiss Chard inspiration? What about Swiss Chard & Asparagus Risotto or this Pasta Bake?
Swiss Chard & Gnocchi Gratin
(6 votes, average: 4.67 out of 5)
Loading...Try this Swiss Chard & Gnocchi Gratin recipe for a comforting meal featuring gooey gruyère and crispy gnocchi.
Ingredients
- ± 750 g - 1 kg Swiss chard (see notes)
- 2 tbsp extra-virgin olive oil, divided
- 1 tbsp + 50 g unsalted butter, divided
- 1 package dried or fresh gnocchi
- 1 large onion, finely chopped
- 50 g all purpose flour
- 500 ml ml whole milk
- 1/2 cup or 60 g Gruyère cheese, grated
- 1/2 cup or 60 g Parmesan cheese or pecorino, grated
- 2 tsp Dijon mustard
- 2-3 garlic cloves, grated
- ¼ tsp cayenne pepper
- ¼ tsp grated nutmeg
- Salt & Pepper to taste
Instructions
Preheat oven to 190°C and bring a large pot of salted water to a boil.
Prepare the Swiss chard: finely slice the stems and slice the leaves into 2-3 cm strips. Add these all to boiling water and blanch for 1 to 2 minutes.
Drain in a colander and let cool 15 minutes. Gently squeeze over sink to remove any excess liquid. Set aside.
Add 1 tablespoon butter and 1 tablespoon oil to the same pot and heat until the butter has melted.
Add the gnocchi and cook until golden brown and crisp, 6- 7 minutes. Season with pepper and salt, remove from the pan and set aside.
Add 50 g of butter and 1 tbsp of olive oil to the pot and cook over medium until butter melts.
Add onion, season with salt and pepper and sauté until the onion is fragrant and translucent, ± 5 minutes.
Sprinkle the flour over the onions and cook over medium heat, stirring constantly so it doesn't burn, 2 minutes.
Gradually whisk in the cold milk until smooth. Bring just to a simmer over medium-high, whisking occasionally.
Gently simmer while you continue to whisk, until mixture is thickened, ± 5 minutes.
Remove from heat and stir in the 2 cheeses, the mustard, garlic, cayenne, and nutmeg. Fold in gnocchi and the drained Swiss chard.
Taste the sauce and season with pepper and salt to your liking.
Pour the mixture evenly into a 20-30 cm oven dish and place in the oven.
Bake for 20-25 minutes until bubbling around edges.
Change the oven setting to grill / broil and cook for 1-2 minutes until it starts to brown (keep an eye on it so it doesn't burn).
Enjoy!
Notes
Kale works well in this dish as well: slice it very finely and treat the same way as the chard. You can also do this with a mix of chard and kohlrabi for example. If using kohlrabi, make sure to peel and slice it into small pieces and blanch for 3-4 minutes to soften it.
