In 8" skillet heat margarine over medium high heat until bubbly and hot; add shallots and sauté until softened, 1 to 2 minutes. Transfer shallots to medium mixing bowl; add flour, ricotta cheese, 2 ounces Parmesan cheese, the egg, Swiss chard, nutmeg and pepper and mix well to form dough. Divide dough into 4 equal portions and roll each into a rope about 3/4" diameter; cut each rope into 1/2" lengths and, using your thumb and forefinger, press the middle of each piece together to form an indent. In 3 or 4 quart saucepan bring water to a boil; drop in gnocchi, a few at a time (water should continue to boil as gnocchi are added); when gnocchi rise to the surface, cook until al dente, 5 to 7 minutes. Using slotted spoon, remove gnocchi from water and arrange on serving platter. Top with Tomato-Cream Sauce and, using 2 spoons, toss to combine, sprinkle with remaining 2 teaspoons Parmesan cheese and garnish with basil leaves. Makes 4 servings. Variation: Spinach Gnocchi, substitute well drained cooked chopped spinach for the Swiss chard.