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Skillet Gnocchi with Chard & White Beans
Skillet Gnocchi with Chard & White Beans
377 Reviews
From: EatingWell Magazine, January/February 2009
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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
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
Preparation
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Active
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Ready In
- 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.
- Serving size: 1 cup
- Per serving: 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
- Nutrition Bonus: Vitamin A (54% daily value), Vitamin C (47% dv), Iron (22% dv)
- Carbohydrate Servings: 3½
- Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat
Reviews 377
July 27, 2017
By: Danielle
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
By: auntiechic
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!
April 20, 2017
By: David Kotchan
Easy to make and pretty tasty. I'd have it again.
April 10, 2017
By: Kim Shelman
This sounds delicious and I will definitely make it.
HOWEVER, why do recipe-makers have you add canned tomatoes without indicating whether they should be drained or not? Just a tad frustrating......
April 09, 2017
By: Sharonmarie3311
Entire family loved this dish...
Ages 5-92
No leftovers
Served it with fresh bread and a small green salad
Yum
No recommendations for change.
Try it as is once as written and next time around tweek according to family preference.
Yum
No regrets
I do cook my own beans and have lots of fresh tomatoes in he back yard..
Next week, I will try it again with those alterations
March 31, 2017
By: SarahOwens
We made this for dinner tonight and Hubby loved it and said we need to make it again. I liked it too, but I'm not a big fan of beans. Still, I'd eat this again. We used homemade gnocchi and Monterey Jack cheese instead of mozzarella and parmigiano-reggiano instead of Parmesan. I added a little bit of red pepper flakes too. Hubby thinks it's perfect. Thanks Eating Well!
March 24, 2017
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