|Prep Time||10 mins|
|Total Time||30 mins|
|Serves||Makes 20 Gnocchi|
250g low fat ricotta
50g parmesan, grated
2 tbsp chia seeds
2 eggs, beaten
pinch of sea salt
cracked black pepper
Cook swiss chard in a large pan of slightly salted water for 3 minutes. Drain the water and then squeeze as much moisture as you can from the cooked leaves. Once cooled, chop leaves finely and drain off any extra liquid.
Drain any excess moisture from the ricotta and mash it into a bowl with the chopped chard. Add the parmesan, chia seeds, eggs, seasoning and semolina; combining quickly but taking care not to overwork the mixture. Leave to rest in the fridge for 30 minutes or longer.
Sprinkle some extra semolina onto a flat plate and using a tablespoon measure, spoon the mixture onto the plate and roll it over the surface to form small, elongated shaped pieces.
Bring a large pan of water to the boil and using a slotted spoon gently lower the gnocchi into the water. Bring the water gently back to the boil until the gnocchi float to the surface. Remove gnocchi from the water into a baking dish as soon as the gnocchi float.
Serve with pasta sauce, grated parmesan and a side salad.