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Skillet Gnocchi with Chard & White Beans

January/February 2009

Your rating: None Average: 2.5 (11590 votes)

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.



READER'S COMMENT:
"Skillet Gnocchi is now one of my favorite go-to meals. Easy and delicious. I do usually use spinach, as opposed to chard (my husband dislikes it). It's great either way. "

403 Reviews for Skillet Gnocchi with Chard & White Beans

09/23/2009
Anonymous

Very good dish, quick and easy and pretty: perfect for having company over. I prep everything before folks arrive then whip dinner together after appetizers are finished, while my guest hang out with me in the kitchen drinking wine and laughing. That kind of dish. I do tweak the recipe a little, and recommend this adjustment: I add 4-5 diced sun dried tomatoes (packed in oil) with the minced garlic. Also, I use the sun-dried-tomato oil in place of the olive oil. This change gives the dish a bit more flavor intensity. My guests rave!

Brandi, St. Cloud, MN

Comments
09/23/2009
Anonymous

Very yummy, never tried skillet cooked gnocchi before. I thawed my (previously shelf-stable) frozen gnocchi in the microwave, rinsed, them, and threw them into the warm skillet. For those who say it's bland, I think you should always take liberties with seasoning food to taste! I actually made some skillet gnocchi just now with onion, frozen spinach, tuna, and stirred in some scrambled egg for a hearty breakfast - delicious!

Melissa, Long Beach, CA

Comments
09/23/2009
Anonymous

I made this the other night, exactly as described in the recipe. It's a little bland, needs salt or something...

Kate, Harmony, RI

Comments
09/23/2009
Anonymous

Added a little hot sausage crumbled, it was great. Tasted like beans and greens my grandmother made.

Lynn, pittsburgh, pa

Comments
09/23/2009
Anonymous

Made this again, and sauteed the gnocchi. It turned out great, better than when I pre-boiled them. The dish was a little blander this time around, though (it was still very good)...next time I'll try adding some red pepper flakes to the oil along with the onion.

Asha, Hamden, CT

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