Gnocchi with chard and raisins

Ingredients for 4 servings:

• 700 g gnocchi from the refrigerated section
• some clarified butter
• 600 g chard stalk(s)
• salt water
• 2 m.-large onion(s), red
• 2 cloves garlic
• 40 g pine nuts
• 120 g raisins
• 150 g ricotta
• 2 tbsp olive oil
• 1 tsp Pul Biber
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean the chard stalks, cut into 1 cm wide pieces, and blanch in boiling water with a little salt for about 4 minutes. Drain and rinse with cold water. Halve the onions and cut into thin slices. Finely chop the garlic. Lightly toast the pine nuts in a dry pan and set aside. In a slightly larger pot, sauté the onion and garlic in olive oil, add the chard pieces and raisins, and cook for 8-10 minutes, stirring continuously. Add a little liquid if necessary. Now sprinkle in the Pul Biber and season with salt and pepper. Fry the gnocchi in clarified butter until golden brown. Season to taste. Mix the gnocchi with the chard and serve with the pine nuts and ricotta. Tip: Red chard tastes just as good as green, but looks better.