Humble stale bread and chard gnocchi

I remove crusts, finely dice bread in a bowl and add slightly warmed milk.
It seems little, but stir and rest covered a couple of hours until moist, not soaked.
I wash chard and remove central white ribs. Keep them: boil, coat with flour, beaten egg and breadcrumbs and fry like Milanese cutlets, delicious.
I shred leaves and microwave with water in a covered bowl for 10 minutes, or boil conventionally, then drain and squeeze well.
Once bread is soft, no squeezing needed, I process with chard and egg.
I add salt and pepper.
I blend until even and put in a bowl.
It should be pliable, not soft; add breadcrumbs if needed without overdoing.
I work briefly, form a block, divide into 4 and put on a lightly floured surface.
I form little ropes and cut like gnocchi.
I roll lightly with flour.
I boil in salted water; once floating, cook a few minutes.
I gently fry a large piece butter and sage without browning, add a tablespoon cooking water and move back and forth to emulsify.
I drain gnocchi into pan, add Parmigiano and toss gently.
Without flour inside, they are soft with the right consistency. Humble but flavourful; use quality butter.