Skillet Gnocchi With Chard and White Beans

READY IN: 30mins
Recipe by kitty.rock

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.

Top Review by Reggies Mom

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!

Ingredients Nutrition


  1. Heat 1 tablespoon oil in a large non-stick skillet over medium heat.
  2. Add gnocchi and cook, stirring often, until gnocchi are plumped and starting to brown, about 5 to 7 minutes. Transfer to a bowl.
  3. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring over medium heat for 1-2 minutes.
  4. Stir in garlic and water. Cover and cook until the onion is soft, 2 to 4 minutes.
  5. Add chard (or spinach) and cook, stirring until the leaves start to wilt, about 1-2 minutes.
  6. Stir in tomatoes, beans, salt and pepper and bring to a simmer. Add optional seasoning if using.
  7. Stir in the gnocchi and sprinkle with mozzarella and Parmesan cheeses.
  8. Cover and cook until the cheese is melted and bubbling, about 3 minutes.
  9. Serve with a green side salad.

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