Skillet Gnocchi With Chard and White Beans

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.

• Ready In: 30 mins
• Serves: 6
• Yields: 6 1 1/2 cup servings

Ingredients

• 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
• 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

• OPTIONAL

• 1⁄2 teaspoon dried oregano, dried basil or 1⁄2 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.