Skillet Gnocchi with Chard & White Beans

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.

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Italian

Lunch

Budget

Ingredients

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

directions

Prep: 30 min Total: 30 min (Quick)

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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.

notes

Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.

nutritional information

Calories: 327		Fiber: 6 g
Fat: 7 g		Saturated Fat: 2 g
Carbohydrates: 56 g		Protein: 14 g
Sodium: 587 mg		Monounsaturated Fat: 3 g
Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat		Cholesterol: 8 g
Carbohydrate Servings: 3		Potassium: 360 mg
Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (40% dv), Calcium & Iron (19% dv).

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Skillet Gnocchi with Chard & White Beans

Ingredients

directions

notes

nutritional information