Easy + healthy + delish = A Keeper. I added black olives, used red onions instead of white and Hunt's fire roasted diced toms, added a splash of balsamic (totally addicted to that stuff), and after boiling my gnocchi finished it off in the saute pan (EVOO + ital seasonings + minced garlic). Harry's had bunches of rainbow swiss chard - great color combo. We had this as a main course. You could easily serve it along side a grilled chicken breast for your meat loving friends.
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.
419 Reviews for Skillet Gnocchi with Chard & White Beans
I used spinach, and I took some of the readers' suggestions: I boiled the gnocchi, did half red wine and half water, and added a spash of Worchestire. It was a very flavorful dish, and it was super easy to make. I will definitely be making it again.
Love this recipe--very comforting and yummy. I use spinach instead of swiss chard and Muir Glen fire roasted tomatoes for more flavor.
This was very good and very filling. As some other readers suggest, I would also boil the gnocchi next time and might try the Muir Glen fire roasted tomatos as well ... it could have used a little zip.
I thought this was fabulous! I decided (halfway through sauteing) to boil the gnocchi instead, so it would be softer and fluffier. I also used some of the chard stem, as I had already sliced it up and didn't realize it was only supposed to be leaves. Thought it gave it a nice texture. Tested on my Italian friend who loved it and wanted the recipe!