Skillet Gnocchi with Chard and White Beans
Source: Eating Well, January/February 2009
We discovered this one in our quest to introduce more beans into our (and Anders's) diet. Pick up some chard, and everything else is a pantry staple.

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

  • 1 T plus 1 t extra virgin olive oil
  • 16 oz shelf-stable gnocchi
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 c water
  • 6 c chopped chard leaves or spinach (~1 small bunch)
  • 15 oz can diced tomatoes with Italian seasonings
  • 15 oz can white beans, rinsed
  • 1/4 t freshly ground pepper
  • 1/2 c shredded part-skim mozzarella cheese
  • 1/4 c finely shredded Parmesan cheese
  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.
  3. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes.
  4. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes.
  5. Stir in tomatoes, beans and pepper and bring to a simmer.
  6. 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.