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    You are in: Home / Recipes / Skillet Gnocchi With Chard and White Beans Recipe
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    Skillet Gnocchi With Chard and White Beans

    Skillet Gnocchi With Chard and White Beans. Photo by Reggie's Mom

    1/2 Photos of Skillet Gnocchi With Chard and White Beans

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    FloridaNative's Note:

    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.

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    Serves: 6


    1 1/2 c ...

    Units: US | Metric


    • 1/2 teaspoon dried oregano, dried basil or 1/2 teaspoon dried Italian seasoning


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

    Ratings & Reviews:

    • on June 24, 2010


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2010


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2013


      Excellent! I made it with fresh tomatoes from the garden. Yummmm!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Skillet Gnocchi With Chard and White Beans

    Serving Size: 1 (173 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 190.9
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 3.1 g
    Cholesterol 15.7 mg
    Sodium 359.7 mg
    Total Carbohydrate 19.5 g
    Dietary Fiber 4.3 g
    Sugars 1.6 g
    Protein 12.3 g

    The following items or measurements are not included:


    tomatoes seasoned with basil garlic & oregano

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