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Skillet Gnocchi With Chard and White Beans

  • 6servings
  • 30minutes
  • 190calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra virgin olive oil , plus

  2. 1 teaspoon extra virgin olive oil

  3. 1 (16 ounce) package shelf-stable gnocchi

  4. 1 medium yellow onion , thinly sliced

  5. 4 garlic cloves , minced

  6. 1/2 cup water

  7. 6 cups chopped chard leaves (about 1 small bunch) or 6 cups baby spinach leaves

  8. 1 (15 ounce) can tomatoes seasoned with basil garlic & oregano

  9. 1 (15 ounce) can white beans (I used cannelini or white kidney beans)

  10. 1/4 teaspoon fresh ground pepper

  11. 1/4 teaspoon kosher sea salt

  12. 1/2 cup shredded part-skim mozzarella cheese

  13. 1/4 cup finely shredded parmesan cheese

  14. 1/2 teaspoon dried oregano , dried basil or 1/2 teaspoon dried Italian seasoning

Instructions Jump to Ingredients ↑

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

  2. Add gnocchi and cook, stirring often, until gnocchi are plumped and starting to brown, about 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 1-2 minutes.

  4. Stir in garlic and water. Cover and cook until the onion is soft, 2 to 4 minutes.

  5. Add chard (or spinach) and cook, stirring until the leaves start to wilt, about 1-2 minutes.

  6. Stir in tomatoes, beans, salt and pepper and bring to a simmer. Add optional seasoning if using.

  7. Stir in the gnocchi and sprinkle with mozzarella and Parmesan cheeses.

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

  9. Serve with a green side salad.

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