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