Prep 5 mins
Cook 25 mins
In this quick and easy one-skillet supper, toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it off with mozzarella and Parmesan cheeses. Serve with a mixed green salad with vinaigrette. NOTE: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets. I used mini potato gnocchi and arugula and it was delicious. I added the optional seasoning as my preference was a little more Italian flavor. Original recipe from EatingWell Magazine, Jan/Feb 2009.
- 1 tablespoon extra virgin olive oil, plus
- 1 teaspoon extra virgin olive oil
- 1 (16 ounce) packageshelf-stable gnocchi
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1⁄2 cup water
- 6 cups chopped chard leaves (about 1 small bunch) or 6 cups baby spinach leaves
- 1 (15 ounce) can tomatoes seasoned with basil garlic & oregano
- 1 (15 ounce) can white beans (I used cannelini or white kidney beans)
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 teaspoon kosher sea salt
- 1⁄2 cup shredded part-skim mozzarella cheese
- 1⁄4 cup finely shredded parmesan cheese
- 1⁄2 teaspoon dried oregano, dried basil or 1⁄2 teaspoon dried Italian seasoning
- Heat 1 tablespoon oil in a large non-stick skillet over medium heat.
- Add gnocchi and cook, stirring often, until gnocchi are plumped and starting to brown, about 5 to 7 minutes. Transfer to a bowl.
- Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring over medium heat for 1-2 minutes.
- Stir in garlic and water. Cover and cook until the onion is soft, 2 to 4 minutes.
- Add chard (or spinach) and cook, stirring until the leaves start to wilt, about 1-2 minutes.
- Stir in tomatoes, beans, salt and pepper and bring to a simmer. Add optional seasoning if using.
- Stir in the gnocchi and sprinkle with mozzarella and Parmesan cheeses.
- Cover and cook until the cheese is melted and bubbling, about 3 minutes.
- Serve with a green side salad.
I was just getting ready to post this recipe! I also found it on the eating well web site. I made a couple of changes, I used fresh baby spinach instead of the chard (I think it is bitter), and I used Italian style stewed tomatoes. I precooked the gnocchi in boiling water so they would be fluffy. I browned them in the skillet once they were cooked. This is an awesome recipe, and full of good things. Can't wait to have the left overs tomorrow!
I love gnocchi skillet fried like this! I had been trying to figure out a way to cook gnocchi that I actually liked, and this did the trick. I couldn't stop snacking on the crispy-on-the-outside, soft-on-the-inside little treats. The recipe as a whole was a little heavy for me, but I think it would be great on a cold and rainy day. Thanks for the novel idea.
Excellent! I made it with fresh tomatoes from the garden. Yummmm!