Ricotta and Swiss Chard Gnocchi with red pepper sauce

1 pound ricotta

1/2 cup flour, or more if needed

1/4 cup grated parmesan cheese

1 large egg

a bunch of swiss chard leaves (about a dozen large leaves, or more if they're small - or use spinach if you prefer)

1/4 tsp. salt, pepper as needed

a grating of fresh nutmeg

Drain the ricotta overnight to get rid of excess water. Cook the swiss chard leaves in boiling water, drain and let cool. Squeeze out excess water and chop finely. Mix the ricotta, swiss chard and remaining ingredients in a bowl. Add more flour if necessary, but the least amount of flour you add, the lighter the gnocchi will be. Dust your hands with flour and roll into oblong shapes. Cook in a pot with ample water, salted until the gnocchi rise to the surface. Drain.

Serve with melted butter and sage, sprinkled with parmesan cheese, or with red pepper sauce - recipe below.

Red Pepper Sauce

1 shallot

1 garlic clove, minced

2 T. olive oil

8 oz. roasted red peppers - preferably homemade

1/3 c. white wine

1/3 c. chicken broth

salt, pepper as needed

Cook the shallot and garlic clove in the olive oil. Add the remaining ingredients and simmer for five minutes, then put in a blender and puree until smooth. Pour back into saucepan to heat and serve with the gnocchi.