Skillet Gnocchi With Spinach & White Beans |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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.
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