I absolutely love this dish and so do all the picky eaters I have made it for! I have been asked for the recipe over and over. Here are a few things I do to it to make it healthier and taste bit better. I use all organic ingredients including and most importantly the canned goods. I also add about a half a jar of Trader Joes tomato basil sauce to the dish. I include fresh Italian herbs – oregano, basil, parsley and of course add more garlic and YUMMMMM! I don’t have kids so I can’t say if this is kid yummy, but it is definitely adult yum.
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.
413 Reviews for Skillet Gnocchi with Chard & White Beans
Being that I have a toddler and work full-time (and I'm not one of those 'supermom' moms who can somehow make homemade ice cream and pasta from scratch every night), this is a regular in our rotation. I shortcut by using a jar of good quality marinara sauce. I use a brick of frozen spinach (thawed) instead of the chard, top the whole mess with mozzarella, and throw the skillet in the broiler to melt the cheese. Super easy and delicious.
Loved this dish. Easy, savory, and healthy. While cooking this dish, our 4-year-old said, "It smells like pizza!" so I already knew her taste buds were willing. Our 5-year-old cleaned out his entire dish. The picky 8-year-old ate some but she wasn't too thrilled with the gnocchi. When I added more grated Parmesan cheese to her food, she ate more. My parents enjoyed it and my husband had seconds. I liked it, too! I followed the recipe as written except I put the chard in the food processor instead of chopping it by hand; I usually do the same with spinach before I add it to pasta sauce so the texture is more palatable to my children. I will make this again. I was surprised at how flavorful this dish turned out and am pleased with the chard since it was the first time I've ever used it.
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Hello. And Bye.