Swiss Chard and Ricotta Gnocchi

Ingredients

• Swiss chard (2 cups, chopped)
• Ricotta cheese (1 cup)
• Parmesan cheese (1/2 cup, grated)
• All-purpose flour (1 cup (plus extra for dusting))
• Egg (1, beaten)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Lemon zest (1 teaspoon)
• Butter (4 tablespoons)
• Fresh sage leaves (8-10 leaves)
• Garlic (2 cloves, minced)

Instructions

1. Wash the Swiss chard thoroughly, removing stems and tough veins. Chop the leaves into small pieces.
2. In a large pot of boiling water, blanch the Swiss chard leaves for 2-3 minutes. Drain well and squeeze out any excess water to ensure the mixture is not too watery.
3. In a mixing bowl, combine the blanched Swiss chard, ricotta cheese, Parmesan cheese, beaten egg, flour, salt, and black pepper. Mix until a soft dough forms. If the dough is too sticky, add a little more flour as needed.
4. Divide the dough into small portions. On a floured surface, roll each portion into a rope about 1/2-inch thick. Cut the ropes into bite-sized pieces and press each piece gently with a fork to create ridges, which will help hold the sauce.
5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches for about 2-3 minutes, or until they float to the surface. Use a slotted spoon to remove them and set aside.
6. In a separate pan, melt the butter over medium heat. Add the sage leaves and minced garlic, cooking until the butter begins to brown and the sage becomes crispy, about 3-4 minutes.
7. Add the cooked gnocchi to the pan, tossing gently to coat them in the browned butter and sage mixture.
8. Finish with a sprinkle of fresh lemon zest for a bright note, and serve hot. Enjoy your flavorful Swiss Chard and Ricotta Gnocchi!