Like other reviewers, I was surprised how good this recipe actually is, given the low reviews. I can't understand why some gave it lower ratings. This recipe pulls together quick and my family is thrilled when I make it. I added a little white wine for a variation. I could see this recipe on the menu in a fine restaurant. Don't be afraid to try this!!
Skillet Gnocchi with Chard & White Beans
From EatingWell: 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.
413 Reviews for Skillet Gnocchi with Chard & White Beans
I used spinach instead of chard and added ground chicken. It was delicious! I live with a picky adult and a four year old; both agreed it was delicious. They even said it was so good it was like they were eating at a restaurant. This is a big win!
I had not previously considered pan-frying gnocchi, but have now made several variations of this recipe using chopped fresh chard, whole baby spinach or whole baby kale leaves. Once I replaced the beans/cheese with extra-lean hot Italian sausage meat - that was my favourite. I prefer the tiny gnocchetti, and make it truly one-skillet by sauteeing the veggies first (peppers are great!) then browning the gnocchetti, then adding the tomatoes and allowing to simmer with the lid on until most of the liquid has been absorbed. Done!
This is a very tasty dish which was easy to make. I like a lot of flavor, so I added extra garlic and Italian seasonings, and added red pepper flakes.
This was so good! It was easy to make. I used spinach and garbanzo beans and followed a few suggestions from previous posters - increased Italian seasonings (basil, oregano), black pepper and I used veggie broth in place of water. The hardest thing for me was the gnocchi itself. I had not cooked it but once before and it was a disaster - gummy and yuck! It took 3 times as long to cook it than this recipe said but it was worth the wait - it became light and crunchy. When the dish was finished the combination of tastes and textures was awesome! I could hardly stop eating. I will definitely be making this again. Oh, and SALT - I had to add salt - a personal preference.