Skillet Gnocchi With Spinach & White Beans

This is my version of a recipe I found on EatingWell and tweaked to our liking. We like ours very thick. See options for a slightly saucier version see *optional version* it adds a 1/2 cup of water and changes how the onion is cooked.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons olive oil
• 16  ounces  gnocchi, shelf-stable (used sweet potato wheat)
• 1  onion, chopped
• 4  garlic cloves, minced
• 10  ounces frozen chopped spinach, thawed and squeezed dry
• 15  ounces diced tomatoes
• 15  ounces white beans, rinsed
• 1⁄4 teaspoon black pepper
• 1⁄2 cup part-skim mozzarella cheese, shredded
• 1⁄4 cup parmesan cheese, shredded

Directions

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl and keep warm.
2. Add the remaining oil and onion the pan and cook over medium heat for about 7 to 10 minutes, till soft and lightly caramelized. Stir in garlic and cook 1 to 2 minutes.
3. Add the spinach, tomatoes, beans, pepper to the onions and garlic and cook for 1 to 2 minutes. Stir in gnocchi and sprinkle with mozzarella and Parmesan. Cover just till cheese melts about 1 minute.
4. *optional version* Add reaming oil and onion to the pan and cook, stirring, over medium heat for 2 minutes. Stir in garlic and 1/2 cup water. Cover and cook until the onion is soft about 4 minutes.