Broiled Gnocchi with Red Bell Pepper, Chard, and Goat Cheese

Ingredients

• 1 pound gnocchi
• 1 red bell pepper, cut into thin strips
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 3 cups chopped Swiss chard leaves, or spinach
• 3 ounces goat cheese, crumbled
• 2 tablespoons freshly grated Parmesan cheese

Directions

1. Set an oven rack in the middle position and turn the broiler to high. In a large oven-safe skillet, cast iron if you have it, melt the butter over medium heat; when it foams, add the leeks and a big pinch of salt. Cover the skillet and give the leeks 5 minutes to soften. Fold in the bell pepper, chard, and garlic, then cook, stirring now and then, until the greens and pepper have softened and the garlic is fragrant, about 4 minutes. Take the pan off the heat.
2. While that is happening, place the gnocchi in a deep heatproof bowl. Add enough boiling water to submerge it, about 5 cups, and leave it for 2 minutes. Drain thoroughly.
3. Tip the drained gnocchi into the skillet with the peppers and chard. Add the heavy cream, stir it through, and season with salt and pepper as you like. Break the goat cheese over the surface in an even layer. Finish with the panko sprinkled across the top, then drizzle on the oil.
4. Slide the skillet under the broiler and cook until the crumbs turn crisp and golden, 3 to 5 minutes; keep an eye on them so they do not scorch. Bring it to the table right away.