Skillet Gnocchi With Chard and White Beans

Name: Skillet Gnocchi With Chard and White Beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 1 1/2 cup servings, 6 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil, plus; 1 teaspoon extra virgin olive oil; 1 (16 ounce) package shelf-stable gnocchi; 1 medium yellow onion, thinly sliced; 4 garlic cloves, minced; 1/2 cup water; 6 cups chopped chard leaves (about 1 small bunch) or 6 cups baby spinach leaves; 1 (15 ounce) can tomatoes seasoned with basil garlic & oregano; 1 (15 ounce) can white beans (I used cannelini or white kidney beans); 1/4 teaspoon fresh ground pepper; 1/4 teaspoon kosher sea salt; 1/2 cup shredded part-skim mozzarella cheese; 1/4 cup finely shredded parmesan cheese; 1/2 teaspoon dried oregano, dried basil or 1/2 teaspoon dried Italian seasoning

Submitted by kitty.rock

"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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photo by Reggie's Mom

Ready In:: 30mins
Ingredients:: 14
Yields:: 6 1 1/2 cup servings
Serves:: 6

ingredients

1 tablespoon extra virgin olive oil, plus
1 teaspoon extra virgin olive oil
1 (16 ounce) package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 garlic cloves, minced
¹⁄₂ cup water
6 cups chopped chard leaves (about 1 small bunch) or 6 cups baby spinach leaves
1 (15 ounce) can tomatoes seasoned with basil garlic & oregano
1 (15 ounce) can white beans (I used cannelini or white kidney beans)
¹⁄₄ teaspoon fresh ground pepper
¹⁄₄ teaspoon kosher sea salt
¹⁄₂ cup shredded part-skim mozzarella cheese
¹⁄₄ cup finely shredded parmesan cheese
OPTIONAL
¹⁄₂ teaspoon dried oregano, dried basil or 1/2 teaspoon dried Italian seasoning

directions

Heat 1 tablespoon oil in a large non-stick skillet over medium heat.
Add gnocchi and cook, stirring often, until gnocchi are plumped and starting to brown, about 5 to 7 minutes. Transfer to a bowl.
Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring over medium heat for 1-2 minutes.
Stir in garlic and water. Cover and cook until the onion is soft, 2 to 4 minutes.
Add chard (or spinach) and cook, stirring until the leaves start to wilt, about 1-2 minutes.
Stir in tomatoes, beans, salt and pepper and bring to a simmer. Add optional seasoning if using.
Stir in the gnocchi and sprinkle with mozzarella and Parmesan cheeses.
Cover and cook until the cheese is melted and bubbling, about 3 minutes.
Serve with a green side salad.

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Reviews

I was just getting ready to post this recipe! I also found it on the eating well web site. I made a couple of changes, I used fresh baby spinach instead of the chard (I think it is bitter), and I used Italian style stewed tomatoes. I precooked the gnocchi in boiling water so they would be fluffy. I browned them in the skillet once they were cooked. This is an awesome recipe, and full of good things. Can't wait to have the left overs tomorrow!

Reggie's Mom
I love gnocchi skillet fried like this! I had been trying to figure out a way to cook gnocchi that I actually liked, and this did the trick. I couldn't stop snacking on the crispy-on-the-outside, soft-on-the-inside little treats. The recipe as a whole was a little heavy for me, but I think it would be great on a cold and rainy day. Thanks for the novel idea.

Cook-a-holic
Excellent! I made it with fresh tomatoes from the garden. Yummmm!

NannyMarvel
Made this dish that I got from Eating Well magazine. Was fantastic!!

Susanc2012
Really tasty dinner! The golden fried gnocchi were so good. All the ingredients complimented each other well. Next time I would like to soften up the tomatoes and chard a bit longer before adding the beans. In fact I think this would be great with garden tomatoes and plan to use this recipe in concert with Recipe #204002. Will add fresh garden basil and oregano too. Thanks!

averybird