My husband and I love this recipe - its so easy and satisfying. I typically make a huge batch and save the leftovers for lunch (still good reheated). I've tried it with both frozen & fresh spinach - it's so much better with the fresh. I also like to throw a little balsamic vingear in while the onions are cooking for more flavor. (and I usually skip the beans wasn't a fan of the texture)
This is the first recipe I made from this site. And wow!! What a way to start! It's SO EASY and CHEAP and DELICIOUS! And it's one of those meals that tastes even better the day after. I used frozen spinach instead of chard and my 7 year old son told me this was his favorite thing I have ever cooked for him! He said he wanted it every night of the week! Hahaha. Thanks for the awesome recipe. I will definitely be making this regularly:
Really yummy and lends itself to variations.
Delicious! low star ratings are from spammers Made this tonight for the first time. I followed the recipe exactly as written (using spinach instead of chard) and It was delicious! Low ratings for this recipe are from spammers and people who didn't follow the recipe. I hate it when people don't follow a recipe as it is written and then give it a low rating. This was fast easy and delicious! Pros: Fast Easy Delicious Cons: None
Loved this....so tasty and simple. Frying the gnocchi is a little messy but I keep the initial time to a minimum and let them cook in the liquid mix a little longer to finish.
This was great fast and easy. I didn't have diced tomato w/Italian seasoning so I just added the seasoning to the pot with plain canned diced tomatoes. I love chard so I doubled it and I couldn't find the sheld stable gnocchi so I used the refrigerated kind. I let it cook in the sauce for an extra few minutes before adding the cheese cause it seemed a bit liquidy at first. But I love it! My husband loves it too and he usually doesn't care for gnocchi. Cara Bellingham WA
This is one of my very favorites - I make it heartier by adding sweet Italian turkey sausage which I fry up (no oil needed) before I cook the gnocchi. So good fairly easy and a one-pot (well pan) meal!
Disappointed This meal turned out to be too salty for our taste. The canned tomatoes were high in salt and the potato gnocci has a moderate amount as well. The sauce has a sour flavor and overall the ingredients do not seem to complement. I made the recipe as directed except that I used fresh spinach rather than chard. I would not chop the spinach in my food processor again - I think it would have helped the dish a bit to leave the leaves whole. This is also not a one-pot meal. It needs to be served with rice or something similar.
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
