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.
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.
412 Reviews for Skillet Gnocchi with Chard & White Beans
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!
First time having gnocchi. The dish was great and made enough for a family of 4. The taste was excellent without adding any salt.
This recipe is fabulous. I added a little extra cheese which improved it. My 3 year old even liked it!