Cut the squash into quarters lengthwise and then into ¼ inch thick pieces.
Wash the chard well. Remove the ribs from the chard. Slice the remainder of the leaves into ½ inch x 1-inch ribbons.
Put the squash, chard, oil, and salt in a medium-large sauté pan and stir. Heat over medium heat with a lid on the pan. Cook for 15 minutes, stirring every 5 minutes.
Meanwhile, bring water to boil and cook the gnocchi following the instructions on the package. Put the gnocchi in the water, so they will be ready when the squash is tender. If the squash is done first, turn the heat down to low and take the lid off.
Drain the gnocchi and transfer them to the pan with the squash.
Add the tomato sauce. Stir
Keep on medium heat for 2 – 3 minutes until the sauce is warm.
Top with the diced basil.
This dish could be made with homemade gnocchi or any other pasta that you have available.
Top with shredded parmesan cheese.
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