Skillet Gnocchi with Chard & White Beans

January/February 2009

Your rating: None Average: 2.5 (11993 votes)

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.

"Skillet Gnocchi is now one of my favorite go-to meals. Easy and delicious. I do usually use spinach, as opposed to chard (my husband dislikes it). It's great either way. "

415 Reviews for Skillet Gnocchi with Chard & White Beans

Good and Easy

I don't know why this is rated so low. Had it for the first time tonight and it was very delicious with different flavors from our normal everyday meals. Made it exactly as recipe except my market did not have shelf stable Gnocchi so I had to use frozen. Even my husband liked it. The only change I will make next time is to try it with a little marina, it needed more sauce. But otherwise it was extremely good.

Comments (1)


Anonymous wrote 2 years 35 weeks ago

It is delicious, but someone

It is delicious, but someone is putting nonsense reviews on here with low ratings. Wish someone would notice and remove them.

Easy and delicious

I might forgo the half cup of water next time for a less soupy consistency.

I used mustard greens instead of chard and I'm not sure anyone would notice the difference. Spinach might be a bit too bland.

The recipe definitely need salt, at least half a teaspoon.

Quick to assemble, tastes great, no unusual ingredients (other than the gnocchi)
Gnocchi with mustard greens and white beans.jpg
Comments (1)


Nicholas_23 wrote 2 years 46 weeks ago

One other thing, I prepared

One other thing, I prepared this in a dutch oven on the stove top. I don't think I would have been able to fit everything into a skillet and have room to stir.

Quick and tasty

I'm not sure why the rating on this recipe seems low - this is definitely a classic from


Yummy and fantastic . Normally I dont eat vegetarian foods but this is great

Comments (1)


Anonymous wrote 2 years 39 weeks ago

For those of you who used

For those of you who used frozen gnocchi instead of shelf-stable, did you just immediately toss it in the pan to cook? I've been wanting to make this for awhile now but I can't find shelf-stable gnocchi anywhere. But if I can make it with frozen, this is going on next week's menu!

Great - so quick, healthy and delish

I used whole wheat gnocchi and chard with mozzarella and Parmesan the first time, and regular gnocchi and kale with provolone (didn't have any mozzarella) and Parmesan the 2nd time. Both were great. It's one of our staple dishes now, especially in the fall when the chard is really producing in the garden.
The men in my family are always asking 'where's the meat?' whenever I cook vegetarian - not this time.


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