Humble stale bread and chard gnocchi with butter and sage

I wash chard and remove white stalks; do not discard, they are delicious boiled and breaded like cutlets.I weigh it (250 g).I boil briefly in salted water.I drain and squeeze.I finely dice bread, soak in lukewarm milk and rest to soften.I process softened bread, squeezed chard, egg, salt and pepper.I add Parmigiano and blend coarsely.I mix in 1 tablespoon white flour.I shape fairly large gnocchi and lightly coat in flour.I boil salted water and add gnocchi.I heat butter, a little oil, sage and 2 garlic cloves in a pan.When gnocchi float, I drain into butter, add a tablespoon cooking water and let absorb flavour, finishing with Parmigiano.