Rating: 4.18 stars
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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.

Source: EatingWell Magazine, January/February 2009

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Read the full recipe after the video.

Recipe Summary test

total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.

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  • Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Tips

Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.

Nutrition Facts

326 calories; protein 13.7g; carbohydrates 56.1g; dietary fiber 5.8g; sugars 4.9g; fat 6.6g; saturated fat 2g; cholesterol 9mg; vitamin a iu 2723.9IU; vitamin c 28.3mg; folate 60.3mcg; calcium 191mg; iron 3.6mg; magnesium 35.7mg; potassium 366mg; sodium 610.3mg.
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