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.
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
I made this the other night, exactly as described in the recipe. It's a little bland, needs salt or something...
Kate, Harmony, RI
Added a little hot sausage crumbled, it was great. Tasted like beans and greens my grandmother made.
Lynn, pittsburgh, pa
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
WE BOTH LOVED IT! Great recipe, easy and very filling. This is now in my cookbook. I used canned swiss chard from last summres garden and it worked out great.
Sally, Lancaster, NH
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