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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.”
6 1 1/2 cup servings

Ingredients Nutrition


  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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