I used spinach, and I took some of the readers' suggestions: I boiled the gnocchi, did half red wine and half water, and added a spash of Worchestire. It was a very flavorful dish, and it was super easy to make. I will definitely be making it again.
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.
418 Reviews for Skillet Gnocchi with Chard & White Beans
Love this recipe--very comforting and yummy. I use spinach instead of swiss chard and Muir Glen fire roasted tomatoes for more flavor.
This was very good and very filling. As some other readers suggest, I would also boil the gnocchi next time and might try the Muir Glen fire roasted tomatos as well ... it could have used a little zip.
I thought this was fabulous! I decided (halfway through sauteing) to boil the gnocchi instead, so it would be softer and fluffier. I also used some of the chard stem, as I had already sliced it up and didn't realize it was only supposed to be leaves. Thought it gave it a nice texture. Tested on my Italian friend who loved it and wanted the recipe!
I loved this - no changes. It was great warmed up for lunch too.