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.
Adapting to what was on hand I browned the gnocci first and used kale and home canned tomatoes (fresh ones soon!) adding plenty of onion, garlic and Italian seasonings. Also tossed in some snow peas fresh from the garden and cooked just until tender crisp. I also used home canned garbanzo beans. Topped with cheese and fresh basil. Delicious! Needed salt with home canned ingredients. I'll add some sweet pepper or banana pepper next time. Quick, easy one skillet recipe.
Great dish - I noticed that many cooks who downgraded the recipe did not actually follow the instructions. The gnocchi cooks in the skillet - no need to boil it before hand. This is a simple dish - no need for extra steps and that ruins the texture of the dish.
Wow, I loved this! I added extra Italian seasoning, garlic, and mozzarella and it was to die for! I went for the mildest chard - green chard - and was very satisfied. It wasn't bitter at all, it actually tasted somewhat sweet.
I was even able to accommodate my gluten intolerant brother by boiling roughly cut potatoes for him to have instead of the gnocchi.
Just finished making and eating this for dinner. Was delicious, just what I was hoping for. Followed the recipe as is except didn't add the water. I cannot wait to have more tomorrow!!! Lots of leftovers.