Gnocchetti Sardi with chard, tomato and Pecornio cream

Ingredients for 2 servings:

• 250 g gnocchetti (small shell pasta)
• 1 plant(s) of chard leaves
• 2 onions, chopped
• 4 garlic cloves, chopped
• olive oil
• 500 ml tomatoes, chopped or pureed, high-quality
• 100 g double cream cheese (Crema di Fromaggio)
• salt and pepper
• 1 tbsp sugar n. B.

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

They are also called Malloreddus

First, cut the washed chard leaves crosswise into strips, then cut these again lengthwise into several pieces. You can use the chard stalks in other ways, for example, freeze them diced and add them to a vegetable soup. Prepare the pasta according to the package instructions. Meanwhile, heat a little olive oil in a wide pot or large frying pan, sauté the diced onion and garlic, add the chopped chard leaves, and let them collapse. Sauté for about 5 minutes. Add the tomatoes, season with salt and pepper, and sugar if desired. Sauté for another 5-10 minutes, until everything is tender. To serve, transfer the pasta to a deep dish and pour over the sauce. Place dollops of the cream cheese on top.