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1
Steam potatoes until very tender, about 50 minutes.
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2
Cool potatoes slightly, then peel.
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3
Mash potatoes in large bowl until smooth.
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4
Mix in salt and pepper.
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5
Meanwhile, bring 2 inches of salted water to boil in large pot.
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6
Add chard and cook until wilted, stirring occasionally, about 3 minutes.
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7
Drain chard; cool.
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8
Squeeze out as much excess liquid as possible.
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9
Finely chop chard in processor.
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10
Mix chard into potato mixture.
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11
Stir in egg and oil.
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12
Gradually mix in enough flour to form soft, slightly sticky dough.
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13
Dust baking sheet with flour.
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14
Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch-long rope.
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15
Cut rope into 1-inch pieces.
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16
Roll each piece between palms to form oval ball.
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17
Using whisk, gently roll each ball down length of wires, making ribbed impressions in gnocchi.
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18
Transfer gnocchi to prepared baking sheet.
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19
Repeat rolling, cutting and shaping with remaining dough.
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20
Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface and are tender, about 6 minutes.
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21
Using slotted spoon, transfer gnocchi to large bowl.
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22
(Can be made 1 day ahead.
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23
Place gnocchi in single layer on oiled baking sheet.
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24
Cover with plastic; chill.)
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25
Melt butter in heavy large skillet over medium-high heat.
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26
Add gnocchi and saute until coated with butter and heated through, about 3 minutes.
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27
Meanwhile, bring sauce to simmer in heavy medium saucepan, stirring occasionally.
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28
Ladle sauce onto plates.
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29
Spoon gnocchi atop sauce.
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30
Sprinkle with cheese and serve.
