I've made this according to the recipe with the exception of using gluten free gnocchi which I boil first. My husband loves this recipe even though he doesn't like tomatoes or onions. If you can make someone eat something they don't like and love it that is a good recipe.
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.
415 Reviews for Skillet Gnocchi with Chard & White Beans
One of our family favorites, and so easy!!
This is a "go to" dish in our house and has been since discovering it a few years ago. I make it just as the recipe states except for using three instead of four cloves of garlic (personal preference) and using fresh spinach instead of chard as I always have spinach on hand. As good as it is on the night I make it, it is even better the next night for dinner. Highly recommend.
Adapting to what was on hand I browned the gnocci first and used kale and home canned tomatoes (fresh ones soon!) adding plenty of onion, garlic and Italian seasonings. Also tossed in some snow peas fresh from the garden and cooked just until tender crisp. I also used home canned garbanzo beans. Topped with cheese and fresh basil. Delicious! Needed salt with home canned ingredients. I'll add some sweet pepper or banana pepper next time. Quick, easy one skillet recipe.
Great dish - I noticed that many cooks who downgraded the recipe did not actually follow the instructions. The gnocchi cooks in the skillet - no need to boil it before hand. This is a simple dish - no need for extra steps and that ruins the texture of the dish.