Swiss chard gnocchi gratin

Ingredients for 4 servings:

• 2 garlic cloves
• 1 chili pepper
• 2 anchovies, in oil
• 300 g chicken breast
• 1 bunch of chard
• 1 handful of cocktail tomatoes
• 1 cup whipped cream, approx. 200 ml
• 400 g gnocchi, fresh, from the refrigerated section
• 150 g Parmesan, grated
• 1 mozzarella
• Olive oil for frying
• Salt and pepper, black, freshly ground
• Oregano or other herbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Chop the garlic and sauté with the chili pepper in olive oil in a deep, ovenproof pan, without allowing it to brown. Add the anchovies and melt, then sauté the bite-sized chicken breast. Briefly drain the washed chard and cut into strips. Add the stalks to the pan first, then the leaves after about 3 minutes, and sauté until the liquid has evaporated. This saves you the hassle of blanching. Briefly sauté the tomatoes, but don’t want them to fall apart. Deglaze the mixture with the whipped cream. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan). Add the uncooked gnocchi from the refrigerator to the chicken and chard mixture. Stir in finely grated Parmesan cheese, season with salt, pepper, and oregano or other herbs to taste, and remove from the heat. Cover everything with mozzarella slices and place in the oven for 25-30 minutes. Tip: For a vegetarian version, simply omit the chicken breast.