Skillet Gnocchi With Chard And White Beans

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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.

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Steps

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Heat 1 tablespoon oil in a large non-stick skillet over medium heat.

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Add gnocchi and cook , stirring often , until gnocchi are plumped and starting to brown , about 5 to 7 minutes.

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Transfer to a bowl.

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Add the remaining 1 teaspoon oil and onion to the pan and cook , stirring over medium heat for 1-2 minutes.

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Stir in garlic and water.

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Cover and cook until the onion is soft , 2 to 4 minutes.

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Add chard and cook , stirring until the leaves start to wilt , about 1-2 minutes.

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Stir in tomatoes , beans , salt and pepper and bring to a simmer.

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Add optional seasoning if using.

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Stir in the gnocchi and sprinkle with mozzarella and parmesan cheeses.

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Cover and cook until the cheese is melted and bubbling , about 3 minutes.

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Serve with a green side salad.

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Ingredients

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extra virgin olive oil, gnocchi, yellow onion, garlic cloves, water, chard leaves, tomatoes seasoned with basil garlic & oregano, white beans, fresh ground pepper, sea salt, part-skim mozzarella cheese, parmesan cheese, dried oregano