This is really good. The first time I made it, we couldn't find any chard-so we used arugula. Then next time, we used chard, which I found to be a little tough and a little bit bitter (maybe it was old? I've never had chard before). Anyway, I prefer the arugula. It's a nice filling recipe-we're using it to cut down on our meat consumption.
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.
409 Reviews for Skillet Gnocchi with Chard & White Beans
I don't know how anybody could give this recipe less than 5 stars! It was incredibly delicious and extremely easy to throw together. I've already bought more gnocchi to make it again!
Easy and delicious! Tasted just as good the next day reheated for lunch. The gnocchi soaked up the oil in the pan but I have a great non-stick pan and they didn't stick at all, just got lightly browned in a few spots. I also used fresh baby spinach instead of chard. I'm sure a box of frozen spinach defrosted with the water squeezed out would work just as well, and I always have that on hand. I had the pizza cheese blend, mozzarella and cheddar, so I used that as well. If you think the gnocchi aren't soft enough, just leave them in a few minutes longer once you return to the pan with the juice from the canned tomatoes, before adding the cheese. Going to send this recipe to a friend I have that is a vegetarian.
This recipe is very, VERY good. We couldn't believe how flavorful it was. I did add a bit of italian seasoning but that's it. I love the suggestions to add artichoke hearts. I don't think there is a need to add any animal protein to this as it is quite satisfying all on it's own. Too much animal protein in American's diet anyway. This recipe is a good way to reduce consumption. Did I say that it was very, VERY good?
so good! added turkey sausage and it was very very filling!