At this time of the year we have an abundance of jewel coloured rainbow chard proudly standing above the hard frost covered ground in our raised vegetable beds. With little else growing we fall to this hardy vegetable to add freshness and vibrant warm colours to many of our meals.
Our girls are back at school and business is brisk, at meal times we want maximum bang with the minimum of fuss, so when we stumbled upon this recipe we simply had to share it with you. This is a great recipe and uses the outer worldly ‘Sharpham Ticklemore’, created by Robin Congdon back in the mid 80’s.
Sharpham Ticklemore is renowned for its beautiful stark white colour, firm flinty texture and mellow yet complex flavour. You could also try one of these instead, all are equally versatile; ‘Quicke’s Goat Cheddar’ from Quicke’s Dairy in Devon, or the multi award winning ‘Rachel Reserva’ produced by Whitelake Cheese and what about a mellow blue? ‘Harbourne Blue’ from Sharpham Dairy would elevate this dish magnificently!
Taking just 10 minutes to prepare and only 30 minutes in the oven this really is a game changer for a tasty meal which will also impress those lucky enough to share it with you.
This recipe serves about four adults. Here’s how it is done,:
- 2 Leeks, thinly sliced and washed
- 200g of Rainbow chard roughly chopped
- 500g of fresh Gnocchi
- 250ml Double cream
- 2 teaspoons of Dijon mustard
- 250g of Sharpham Ticklemore goats cheese
- 50g Panko breadcrumbs
- Sea Salt and freshly ground black pepper to taste
- Olive oil
- Preheat your oven to 200 degrees (fan) or gas mark 2.
Place the sliced leek and chopped chard into a dish and cover with boiling water, leave to stand for 2 mins, drain and leave to one side.
Meanwhile, heat a dash of olive oil in a large frying pan and saute the gnocchi until golden brown. So here’s the truth… (whispers) up until this point we never liked gnocchi! But this step is a game changer for our family who had previously only known ‘Grandma’s way’, a quick fry firms up the texture, giving some lovely toasted flavours and totally brings the dish together.
When ready, transfer the gnocchi and sliced vegetables into a large ovenproof dish. Stir through the double cream, Dijon mustard and season well.
Crumble over the Ticklemore goats cheese, top with your panko breadcrumbs and add a quick drizzle of olive oil.
Pop into the oven and bake for 20-30 minutes until brown and crisp.
Serve with fresh salad leaves and accompany with a large glass of Sauvignon Blanc or Pinot Gris, you deserve it!
