Skillet Gnocchi With Chard and White Beans |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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 |
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.
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