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.
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READY IN: 30mins
SERVES: 6
YIELD: 6 1 1/2 cup servings
UNITS: US
INGREDIENTS
Nutrition- 1
- 1teaspoon extra virgin olive oil
- 1(16 ounce) package shelf-stable gnocchi
- 1
- 4
- 1⁄2cup water
- 6
- 1(15 ounce) can tomatoes seasoned with basil garlic & oregano
- 1
- 1⁄4teaspoon fresh ground pepper
- 1⁄4teaspoon kosher sea salt
- 1⁄2cup shredded part-skim mozzarella cheese
- 1⁄4cup finely shredded parmesan cheese
OPTIONAL
- 1⁄2
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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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