Skillet Gnocchi With Chard and White Beans
13
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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:
- 30mins
- Serves:
- Yields:
- Units:
13
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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
- Heat 1 tablespoon oil in a large non-stick skillet over medium heat.
- Add gnocchi and cook, stirring often, until gnocchi are plumped and starting to brown, about 5 to 7 minutes. Transfer to a bowl.
- Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring over medium heat for 1-2 minutes.
- Stir in garlic and water. Cover and cook until the onion is soft, 2 to 4 minutes.
- Add chard (or spinach) and cook, stirring until the leaves start to wilt, about 1-2 minutes.
- Stir in tomatoes, beans, salt and pepper and bring to a simmer. Add optional seasoning if using.
- Stir in the gnocchi and sprinkle with mozzarella and Parmesan cheeses.
- Cover and cook until the cheese is melted and bubbling, about 3 minutes.
- Serve with a green side salad.
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RECIPE MADE WITH LOVE BY
@kitty.rock
Contributor
@kitty.rock
Contributor
"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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Excellent! I made it with fresh tomatoes from the garden. Yummmm!Reply
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Made this dish that I got from Eating Well magazine. Was fantastic!!Reply
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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 Recipe #204002. Will add fresh garden basil and oregano too. Thanks!Reply
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Loved this! The chard and white beans were a delicious addition. Next time I'd cut back on the cheese amount a little. Thanks!Reply -
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