Skillet Gnocchi With Chard White Beans Recipes

SKILLET GNOCCHI WITH CHARD AND WHITE BEANS

Skillet Gnocchi With Chard and White Beans image

In this quick and easy one-skillet supper, toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it off with mozzarella and Parmesan cheeses. Serve with a mixed green salad with vinaigrette. NOTE: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets. I used mini potato gnocchi and arugula and it was delicious. I added the optional seasoning as my preference was a little more Italian flavor. Original recipe from EatingWell Magazine, Jan/Feb 2009.

Provided by kitty.rock

Categories One Dish Meal

Time 30m

Yield 6 1 1/2 cup servings, 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon extra virgin olive oil, plus
1 teaspoon extra virgin olive oil
1 (16 ounce) package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 garlic cloves, minced
1/2 cup water
6 cups chopped chard leaves (about 1 small bunch) or 6 cups baby spinach leaves
1 (15 ounce) can tomatoes seasoned with basil garlic & oregano
1 (15 ounce) can white beans (I used cannelini or white kidney beans)
1/4 teaspoon fresh ground pepper
1/4 teaspoon kosher sea salt
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded parmesan cheese
1/2 teaspoon dried oregano, dried basil or 1/2 teaspoon dried Italian seasoning

Steps:

Heat 1 tablespoon oil in a large non-stick skillet over medium heat.
Add gnocchi and cook, stirring often, until gnocchi are plumped and starting to brown, about 5 to 7 minutes. Transfer to a bowl.
Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring over medium heat for 1-2 minutes.
Stir in garlic and water. Cover and cook until the onion is soft, 2 to 4 minutes.
Add chard (or spinach) and cook, stirring until the leaves start to wilt, about 1-2 minutes.
Stir in tomatoes, beans, salt and pepper and bring to a simmer. Add optional seasoning if using.
Stir in the gnocchi and sprinkle with mozzarella and Parmesan cheeses.
Cover and cook until the cheese is melted and bubbling, about 3 minutes.
Serve with a green side salad.

GNOCCHI WITH WHITE BEANS

Gnocchi with White Beans image

Here's one of those no-fuss gnocchi recipes you can toss together and cook in one skillet. Ideal for a busy weeknight, it's also good with crumbled Italian chicken sausage if you need to please meat lovers. -Julianne Meyers, Hinesville, Georgia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 package (16 ounces) potato gnocchi
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 package (6 ounces) fresh baby spinach
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through., Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted.

Nutrition Facts : Calories 307 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 789mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 6g fiber), Protein 13g protein.

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