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Skillet Gnocchi with Chard & White Beans

January/February 2009

Your rating: None Average: 2.5 (11694 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. "

408 Reviews for Skillet Gnocchi with Chard & White Beans

12/04/2009
Anonymous

I've made this a few times now and have modified it just a little to kick up the flavors a bit. Try using (canned) fire roasted diced tomatoes and smoked mozzarella. For a non-vegetarian version, add chorizo. Definitely a crowd pleaser!

Comments
12/04/2009
Anonymous

O-M-G. I adore this recipe. It did not take too long to make, with all of the chopping & prep - maybe 25 minutes. I found rainbow swiss chard at my local grocery store and coarsely chopped that. I might try a different brand of shelf-stable gnocchi next time as the one I used (and I can't remember the name of it) tasted a tad floury. I also might try adding artichoke hearts - but that's just a personal preference. It's only 11 AM but I'm contemplating getting out the leftovers for lunch.

Comments
11/27/2009
Anonymous

This recipe is wonderful! It was a warm and filling meal the whole family enjoyed. I used the spinach instead of swiss chard and would recommend adding the cheese onto each plate instead of the pot. It doesn't use as much this way and clean up was easier. You can also use wheat pasta in a pinch instead of gnocchi.

Comments
11/26/2009
Anonymous

I liked the ingredients, and frying the gnocchi was inspired, but on the whole I thought it was a little bland. I'd make it again, but might include a couple of ounces of pancetta and maybe a pinch of crushed red pepper, or maybe even a splash of vinegar. Or all of the above. I used the spinach as some others did, but I think a stronger green like the chard would be better.

Comments
11/22/2009
Anonymous

As someone who enjoys flavorful and healthy recipes enough to host my own healthy cooking blog, I give this recipe 2 big thumbs up! Made 6 servings for us and the leftovers reheated like a champ for filling lunches. I would suggest using regular diced tomatoes and adding your own seasoning, but in a pinch the seasoned diced tomatoes work too...

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