Recipe Image

Skillet Gnocchi with Chard & White Beans

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 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


  • 1 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.
  • 2 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.
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