Skillet Gnocchi with Chard White Beans

22 Feb

>skillet gnocchi with chard & white beans

i pretty much followed the recipe as written – i used the trader joes whole wheat gnocchi
this was pretty good – added some flavor to boring gnocchi!

Skillet Gnocchi with Chard & White Beans

Ingredients

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1 16-ounce package shelf-stable gnocchi, (see Tip)
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup water
  • 6 cups chopped chard leaves, (about 1 small bunch) or spinach
  • 1 15-ounce can diced tomatoes with Italian seasonings
  • 1 15-ounce can white beans, rinsed
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup finely shredded Parmesan cheese

Preparation

  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.
  2. Add the remaining 1 teaspoon oil and onion 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.
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3 Responses to “Skillet Gnocchi with Chard White Beans”

  1. Batoria February 22, 2011 at 11:56 pm #

    >I LOVE gnocci! I make them with sweet potatoes…for a twist (when I make them from scratch)

Trackbacks/Pingbacks

  1. dinner was a repeat « ilonaskitchen - April 21, 2011

    […] but just as delicious!   made this […]

  2. pan-fried gnocchi « ilonaskitchen - May 5, 2011

    […] had never been a fan of gnocchi until just recently when i cooked them myself.   i had found this recipe and loved how the gnocchi were pan fried before adding all the other stuff in.  so tonight i […]

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