This recipe is a keeper! I have only had gnocchi once before and didn't care for it. However, I trust Eating Well and decided to give it a try. What great flavors and even better the next day in our lunches for work! We are reducing meat-based meals to only 1-2 times per week and this is a great vegetarian option. Pair it with a Caesar salad with homemade dressing and there's no way you can't go away from the dinner table satisfied.
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.
419 Reviews for Skillet Gnocchi with Chard & White Beans
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!
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.
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.
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.