45 mins cook
Ingredients
- 300g/11oz rainbow chard
- 2 tbsp olive oil
- 1 leek, finely sliced
- 400g/14oz mushrooms, sliced (we used shiitake and Portobello)
- 2 cloves of garlic, peeled and finely chopped
- 25g/1oz butter
- 2 tbsp plain flour
- ¼ tsp cayenne pepper
- ¼ tsp ground nutmeg
- 400ml/1.6 cups milk
- 1 tsp Dijon mustard
- 200g/7oz Belton Farm Red Fox, grated
- 750g/26oz gnocchi
- 50g/2oz breadcrumbs
Method
- 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. 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 and breadcrumbs, and bake in the oven for 12–15 minutes, or until golden-brown and bubbling. Carefully remove from the oven and serve.
