Skillet Gnocchi With Chard and White Beans

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.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Serves: 6

Yield: 6.0 1 1/2 c ...

• 1 tablespoon extra virgin olive oil , plus
• 1 teaspoon extra virgin olive oil
• 1 (16 ounce) package shelf-stable gnocchi
• 1 medium yellow onion , thinly sliced
• 4 garlic cloves , minced
• ½ 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)
• ¼ teaspoon fresh ground pepper
• ¼ teaspoon kosher sea salt
• ½ cup shredded part-skim mozzarella cheese
• ¼ cup finely shredded parmesan cheese

OPTIONAL

• ½ teaspoon dried oregano, dried basil or ½ teaspoon dried Italian seasoning

Directions:

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.

Reviews

[Susanc2012]

Made this dish that I got from Eating Well magazine. Was fantastic!!

[averybird]

Really tasty dinner! The golden fried gnocchi were so good. All the ingredients complimented each other well. Next time I would like to soften up the tomatoes and chard a bit longer before adding the beans. In fact I think this would be great with garden tomatoes and plan to use this recipe in concert with Stewed Tomatoes Jefferson. Will add fresh garden basil and oregano too. Thanks!

[kelly in TO]

Loved this! The chard and white beans were a delicious addition. Next time I'd cut back on the cheese amount a little. Thanks!