Easy and delicious! Tasted just as good the next day reheated for lunch. The gnocchi soaked up the oil in the pan but I have a great non-stick pan and they didn't stick at all, just got lightly browned in a few spots. I also used fresh baby spinach instead of chard. I'm sure a box of frozen spinach defrosted with the water squeezed out would work just as well, and I always have that on hand. I had the pizza cheese blend, mozzarella and cheddar, so I used that as well. If you think the gnocchi aren't soft enough, just leave them in a few minutes longer once you return to the pan with the juice from the canned tomatoes, before adding the cheese. Going to send this recipe to a friend I have that is a vegetarian.