This was even better as leftovers. I did parboil the gnocchi until half-cooked, subbed spinach, used fire roasted tomatoes and added Italian seasoning when the onion was sauteeing. Next time I'll add the tomatoes when I add the spinach and leave out the water, perhaps add a pinch of cayenne or crushed red pepper, and leave out the mozzarella. Mushrooms would be a good addition, or shrimp for seafood eaters. I will definitely make this again!
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.
418 Reviews for Skillet Gnocchi with Chard & White Beans
One of my favorite recipes every! It cooks up quickly and everyone loves it! You can't miss with this one.
Absolutely fantastic! I have had gnocchi at a high-end italian restuarant, and this was even better than that. I followed suggestions of another comment, and I cooked the gnocchi first, and it came out great that way (however it takes longer for it to get "brown", so I just let it get crisper around the edges). One of my guests was allegic to cheese, so I took out a cheese-less portion for her; she still said it was great! Definately a keeper.
Loved, loved, loved this!! Who would think the calorie count would be so low with so much flavour and texture. Definitely a keeper!!
Loved this recipe! Even my fiance loved it and he usually complains when I make anything with spinach (couldn't find chard in my local grocery store). I added a small chicken breast cut up very small as well and it added some nice flavor, but it would also be yummy without. I think my favorite thing about it is it's a breeze to make and not expensive at all. Plus there were enough leftovers for lunch the next day!
Tip: If you can't find gnocchi, try looking in the cheese aisle. Not sure why my grocery store was hiding it there, but I had to ask for help, and lo and behold, cheese aisle.