Red Fox, Chard and Mushroom Gnocchi Gratin

45 mins 6


  • 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

The Cheese

Red Fox


  1. 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.

  2. 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.

  3. Stir in the gnocchi, chard, mushrooms and leek and bring to a gentle simmer, stirring.

  4. 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.