Skillet gnocchi with Chard & White Beans

Skillet gnocchi with Chard & White Beans

  • 2 tablespoon extra-virgin olive oil (divided)
  • 453 grams package shelf-stable gnocchi
  • 1 medium yellow onion (thinly 1 sliced)
  • 4 cloves garlic (minced)
  • 118 grams water
  • 765 grams spinach
  • 425 grams can diced tomatoes with Italian seasonings
  • 425 grams can white beans (rinsed)
  • 1/4 cup teaspoon freshly ground pepper
  • 64 grams shredded part-skim mozzarella cheese
  • 32 grams finely shredded Parmesan cheese
  • Salt (to taste)
  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
  2. Add gnocchi and cook, stirring often, until plumped and starting to brown, 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 2 minutes.
  4. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes.
  5. Add spinach and cook, stirring, until starting to wilt, 1 to 2 minutes. You may have to repeat this until all the spinach is cooked.
  6. Stir in the tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan.
  7. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella.

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