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.
Made this last night and am eating leftovers for lunch today. It's good, with a good flavor. I added crushed red pepper to the simmer stage. I was also a bit confused on the prep of the gnocchi; bought shelf stable gnocchi and par-boiled for 3 minutes first. The boy didn't go back for seconds, so I probably won't be making again. It also seemed a little time consuming to make, even though it doesn't sound like it would be.
Ms. Jones, Milwaukee, WI
When they say you need a LARGE skillet, they aren't kidding! LOL! The only changes I made were to use plain diced tomatoes from a can instead of the ones that came already seasoned, as those all had sugar added, and I used real, full-fat mozarella that I grated myself & a 3-cheese parmesan/Asiago/Romano shredded blend. This is a very tasty, hearty dish. I separated it into 6 portions to spread throughout the week, but they are small portions.
Morgan S., Colorado Springs, CO
SOOOO good! I "made it my own" by accidental excellence! So light and filling even my 5 year old cousin loved it! Here is what I did...I couldn't find chard so I used Spinach and I accidentally grabbed garbanzo instead of white beans and I threw in some whole grape tomatoes that I needed to eat before they went bad.
Jericho Tallman, San Diego, CA
Very good dish, quick and easy and pretty: perfect for having company over. I prep everything before folks arrive then whip dinner together after appetizers are finished, while my guest hang out with me in the kitchen drinking wine and laughing. That kind of dish. I do tweak the recipe a little, and recommend this adjustment: I add 4-5 diced sun dried tomatoes (packed in oil) with the minced garlic. Also, I use the sun-dried-tomato oil in place of the olive oil. This change gives the dish a bit more flavor intensity. My guests rave!
Brandi, St. Cloud, MN
Very yummy, never tried skillet cooked gnocchi before. I thawed my (previously shelf-stable) frozen gnocchi in the microwave, rinsed, them, and threw them into the warm skillet. For those who say it's bland, I think you should always take liberties with seasoning food to taste! I actually made some skillet gnocchi just now with onion, frozen spinach, tuna, and stirred in some scrambled egg for a hearty breakfast - delicious!
Melissa, Long Beach, CA
© 2013 Eating Well, Inc.
EatingWell
6221 Shelburne Road
Suite 100
Shelburne, VT 05482, USA
www.eatingwell.com
© Copyright 2013, Meredith Corporation. All Rights Reserved | By using this site, you agree to our Terms of Service.
READER'S COMMENT: