In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella.
Calories
259 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
½ cup water
4 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1 medium yellow onion, thinly sliced
1 teaspoon extra-virgin olive oil
1 (15 ounce) can white beans, rinsed
¼ cup finely shredded Parmesan cheese
¼ teaspoon freshly ground pepper
1 (16 ounce) package shelf-stable gnocchi (see Tip)
6 cups chopped chard leaves or spinach
1 (15 ounce) can diced tomatoes with Italian seasonings
