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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2009

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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

Nutrition Facts

326 calories; protein 13.7g 27% DV; carbohydrates 56.1g 18% DV; exchange other carbs 3.5; dietary fiber 5.8g 23% DV; sugars 4.9g; fat 6.6g 10% DV; saturated fat 2g 10% DV; cholesterol 9mg 3% DV; vitamin a iu 2723.9IU 55% DV; vitamin c 28.3mg 47% DV; folate 60.3mcg 15% DV; calcium 191mg 19% DV; iron 3.6mg 20% DV; magnesium 35.7mg 13% DV; potassium 366mg 10% DV; sodium 610.3mg 24% DV; thiaminmg 3% DV.

Reviews (382)

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385 Ratings
  • 5 star values: 101
  • 4 star values: 265
  • 3 star values: 8
  • 2 star values: 9
  • 1 star values: 2
Rating: 4 stars
10/29/2011
My husband and I love this recipe - its so easy and satisfying. I typically make a huge batch and save the leftovers for lunch (still good reheated). I've tried it with both frozen & fresh spinach - it's so much better with the fresh. I also like to throw a little balsamic vingear in while the onions are cooking for more flavor. (and I usually skip the beans wasn't a fan of the texture) Read More
Rating: 4 stars
10/29/2011
This is the first recipe I made from this site. And wow!! What a way to start! It's SO EASY and CHEAP and DELICIOUS! And it's one of those meals that tastes even better the day after. I used frozen spinach instead of chard and my 7 year old son told me this was his favorite thing I have ever cooked for him! He said he wanted it every night of the week! Hahaha. Thanks for the awesome recipe. I will definitely be making this regularly: Read More
Rating: 4 stars
10/29/2011
Really yummy and lends itself to variations. Read More
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Rating: 5 stars
05/08/2013
Delicious! low star ratings are from spammers Made this tonight for the first time. I followed the recipe exactly as written (using spinach instead of chard) and It was delicious! Low ratings for this recipe are from spammers and people who didn't follow the recipe. I hate it when people don't follow a recipe as it is written and then give it a low rating. This was fast easy and delicious! Pros: Fast Easy Delicious Cons: None Read More
Rating: 4 stars
10/30/2011
Loved this....so tasty and simple. Frying the gnocchi is a little messy but I keep the initial time to a minimum and let them cook in the liquid mix a little longer to finish. Read More
Rating: 4 stars
10/30/2011
This was great fast and easy. I didn't have diced tomato w/Italian seasoning so I just added the seasoning to the pot with plain canned diced tomatoes. I love chard so I doubled it and I couldn't find the sheld stable gnocchi so I used the refrigerated kind. I let it cook in the sauce for an extra few minutes before adding the cheese cause it seemed a bit liquidy at first. But I love it! My husband loves it too and he usually doesn't care for gnocchi. Cara Bellingham WA Read More
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Rating: 4 stars
10/30/2011
This is one of my very favorites - I make it heartier by adding sweet Italian turkey sausage which I fry up (no oil needed) before I cook the gnocchi. So good fairly easy and a one-pot (well pan) meal! Read More
Rating: 2 stars
10/29/2011
Disappointed This meal turned out to be too salty for our taste. The canned tomatoes were high in salt and the potato gnocci has a moderate amount as well. The sauce has a sour flavor and overall the ingredients do not seem to complement. I made the recipe as directed except that I used fresh spinach rather than chard. I would not chop the spinach in my food processor again - I think it would have helped the dish a bit to leave the leaves whole. This is also not a one-pot meal. It needs to be served with rice or something similar. Read More
Rating: 4 stars
10/30/2011
Very good dish quick and easy and pretty: perfect for having company over. I prep everything before folks arrive then whip dinner together after appetizers are finished while my guest hang out with me in the kitchen drinking wine and laughing. That kind of dish. I do tweak the recipe a little and recommend this adjustment: I add 4-5 diced sun dried tomatoes (packed in oil) with the minced garlic. Also I use the sun-dried-tomato oil in place of the olive oil. This change gives the dish a bit more flavor intensity. My guests rave! Brandi St. Cloud MN Read More