A duo of nutty Gruyère and salty Parmigiano-Reggiano cheeses bring richness and depth to the velvety béchamel while toasted gnocchi stud the entire dish with a dreamy crunch.
Preheat oven to 375°F with rack 10 inches from heat. Bring a large pot of salted water to a boil over high. Remove stems from Swiss chard; trim and discard stem ends, and thinly slice remaining stems. Slice chard leaves into 1-inch-thick strips. Add leaves and stems to boiling water; cook, stirring often, until leaves are wilted and stems are crisp-tender, 1 to 2 minutes. Drain well in a colander. Let cool 15 minutes. Gently squeeze over sink to remove any excess liquid. Set aside.
Add onion; season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until onion is softened and translucent, about 8 minutes. Sprinkle onion mixture with flour; cook over medium, stirring constantly, 2 minutes. Gradually whisk in milk until smooth. Bring just to a simmer over medium-high, whisking occasionally. Reduce heat to low; gently simmer, whisking often, until mixture is thickened, about 5 minutes. Remove from heat.
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