Skillet Gnocchi with Chard & White Beans |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
From: EatingWell: January/February 2009 In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with goody mozzarella. Serve with a mixed green salad with vinaigrette. Ingredients:
1 tablespoon olive oil, extra-virgin |
1 teaspoon olive oil, extra-virgin |
1 medium onion, sliced |
4 cloves garlic, minced |
1/2 cup water |
6 cups chard, chopped (or spinach) (about 1 small bunch) |
16 ounce tomatoes, diced with italian seasonings |
15 ounce white beans, rinsed |
1/4 teaspoon ground pepper |
1/2 cup part-skim mozzarella cheese, shredded |
1/4 cup parmesan cheese, finely shredded |
Directions:
1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plump and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon of oil and oinion to the pan and cook, stirring over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
3. Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.
|
|