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Skillet Gnocchi with Chard & White Beans
Skillet Gnocchi with Chard & White Beans
380 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 380
July 11, 2018
By: Olivia
Big fan of this dish! Has become a regular when we want pasta, but something that's nutritious as well.
August 17, 2017
By: FWW
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
By: TexasToque
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
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
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......
