Baked gnocchi is my new favourite dish, and I’ve been putting everything in it: spring greens, mushrooms, broccoli . . . It’s also perfect for using up odds and ends of cheese left over in the fridge. (For some reason, the combination of Dijon mustard and Swiss chard in this recipe reminded me of bacon, even though it’s completely vegetarian, so it’s a good dish for meat-free Mondays, or for veggies with nostalgia.)