I made this following the recipe. I used Red Swiss Chard, all the store had, and I guess I didn't trim the woody stems enough. Boy, they were tough, like eating uncooked celery. Next time, I'll use spinach or at least trim the chard leaves better. I like the suggestion to boil the gnocchi first, so I'll try that too. My daughters like the dish overall, so it will be something to try 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.
409 Reviews for Skillet Gnocchi with Chard & White Beans
I used whole wheat gnocci and spinach (instead of chard). Soooo good! I didn't expect this dish to have so much flavor! Even my 15 month old liked it!
Great recipe. I would add one step. Cook gnocci in boiling water until they float, rinse in cold water, let cool completely and then cook in oil as specified. This way they puff up and have a better texture with a crispy outside. When you avoid this step, the gnocci are a bit hard an chewy. Use a mix of chard and spinach leaves.
I've made this recipe a couple times now. Being a recent vegetarian, this recipe was super easy and fast to make. Plus, it's absolutely delicious. I did, however, substitute baby spinach for the chard. It's the perfect balance of protein, carbs, and veggies. You MUST try this recipe!