Crispy (store-bought!) gnocchi in a creamy béchamel sauce is calling your name:
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 remaining 2 tablespoons butter and remaining 2 tablespoons oil to pot; cook over medium until butter melts. 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.
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