2 tsp. butter
2 tbsp. minced shallots
3/4 c. each all purpose flour & part skim ricotta cheese
2 oz. + 2 tsp. grated Parmesan cheese, divided
1 egg, lightly beaten
1/4 c. well drained cooked chopped Swiss chard
1/8 tsp. ground nutmeg
Dash white pepper
2-3 qts. water
Tomato-Cream Sauce
Garnish: basil leaves

In 8" skillet heat butter over medium high heat until bubbly and hot; add shallots and saute until softened, 1 to 2 minutes. Transfer shallots to medium mixing bowl; add flour, ricotta cheese, 2 ounces Parmesan cheese, the egg, Swiss chard, nutmeg and pepper and mix well to form dough.

Divide dough into 4 equal portions and roll each into a rope about 3/4" diameter; cut each rope into 1/2" lengths and, using your thumb and forefinger, press the middle of each piece together to form an indent.

In 3 or 4 quart saucepan bring water to a boil; drop in gnocchi, a few at a time (water should continue to boil as gnocchi are added); when gnocchi rise to the surface, cook until al dente, 5 to 7 minutes. Using slotted spoon, remove gnocchi from water and arrange on serving platter. Top with Tomato-Cream Sauce and, using 2 spoons, toss to combine, sprinkle with remaining 2 teaspoons Parmesan cheese and garnish with basil leaves.

Makes 4 servings.

Variation: Spinach Gnocchi, substitute well drained cooked chopped spinach for the Swiss chard.