Nutrition per serving may change if servings are adjusted.
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi, (see Tip)
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
½ cup water
6 cups chopped chard leaves, (about 1 small bunch) or spinach
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
¼ teaspoon freshly ground pepper
½ cup shredded part-skim mozzarella cheese
¼ cup finely shredded Parmesan cheese
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.
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.
326 calories;7 g fat(2 g sat); 6 g fiber; 56 g carbohydrates; 14 g protein; 60 mcg folate; 9 mg cholesterol; 5 g sugars; 0 g added sugars; 2,724 IU vitamin A; 28 mg vitamin C; 191 mg calcium; 4 mg iron; 610 mg sodium; 366 mg potassium
Vitamin A (54% daily value), Vitamin C (47% dv), Iron (22% dv)
Only change was baby spinach because store was out of Swiss chard. This recipe is now a staple and favorite in our house. I love it because it is like the Italian peasant food I was brought up on. Thank you for an excellent recipe!!
July 11, 2018
Big fan of this dish! Has become a regular when we want pasta, but something that's nutritious as well.
August 17, 2017
Made this last night. Got great reviews from the family.
Added garlic floured sautéed chicken breast cubes (did these first then the gnocchi and added them at the end) for my teenage son who craves meat.
This recipe would have been fine without the addition. It is hearty and flavorful
August 16, 2017
I made this recipe last week.
I substituted chard with arugula (chard didn't look good in the market!) And used smoked Mozzarella.
Served it with a shaved Parmesan and fennel sauce with dill/lemon dressing.
It was a hit :-)
July 27, 2017
I like this recipe. It turned out well and the end product looked exactly as the picture. I would make it again, but please note that it's a heavier dish.
June 14, 2017
By: Jack Yeager
The only thing i changed was adding some Cajun seasoning and served over brown rice. Delicious...
May 27, 2017
I made this recipe using the ingredients listed. The cheeses mix with the liquid and make a creamy sauce. This is one of my go-to vegetarian recipes. Love it.
April 30, 2017
By: Brittany Butts
I used fresh tomatoes and cooked dried beans rather than canned. I added a bit of Italian dressing seasoning (Good Seasons) with the fresh tomatoes. Delicious!