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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Skillet Gnocchi with Chard & White Beans

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    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


    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.


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

    nutritional information

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