1.5 L (6 cups) Swiss chard, washed, dried and chopped
1 425-g (15-oz) can diced Italian tomatoes
15 mL (1 tbsp) sugar
Salt and pepper, to taste
60 g (½ cup) shredded Saputo Mozzarellissima shredded cheese
120 g (1 cup) Saputo cocktail Bocconcini cheese
30 g (¼ cup) Saputo grated Parmesan cheese
Heat half the olive oil in a non-stick pan and sauté the gnocchi for 5-7 minutes over medium-high heat, stirring frequently, until the gnocchi become golden in colour. Transfer to a bowl and set aside.
Pour the rest of the olive oil into the pan and sauté the onion for 2 minutes. Add the garlic and sauté for another minute. Then, add the water. Cover and let cook for 5 minutes, until the onion has softened.
Add the Swiss chard and cook for 2 minutes, stirring frequently.
Add the tomatoes and sugar, stirring well to incorporate all ingredients. Add the gnocchi and cocktail Bocconcini to the sauce. Season with salt and pepper. Sprinkle with shredded Mozzarellissima and Parmesan. Cover and cook for 3 minutes.