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Skillet Gnocchi with Chard & White Beans

Source: © EatingWell Magazine
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Rating: 5   Reviews: 3 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  6 servings
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.
RECIPE INGREDIENTS
1 tablespoon plus 1 teaspoon  extra-virgin olive oil, divided
1 16-ounce package  shelf-stable gnocchi (see Tip)
1   medium yellow onion, thinly sliced
4 cloves  garlic, minced
1/2 cup  water
6 cups  chopped chard leaves (about 1 small bunch) or spinach
1 15-ounce can  diced tomatoes with Italian seasonings
1 15-ounce can  white beans, rinsed
1/4 teaspoon  freshly ground pepper
1/2 cup  shredded part-skim mozzarella cheese
1/4 cup  finely shredded parmesan cheese

Tip: : Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.
Skillet Gnocchi with Chard & White Beans Recipe at Cooking.com
DIRECTIONS
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.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 02/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Veggie Skillet Dinners
Nutrition Facts per Serving
Yield:   6 servings
Calories: 325
Fat. Total: 7g
Protein: 14g
Carbohydrates, Total: 55g
Fat, Saturated: 2g
Fiber: 6g
Cholesterol: 8mg
Sodium: 616mg
% Cal. from Fat: 19%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Adele, BC Reviewed: 03/11/2010
Yum!
This recipe is yummy, and was a hit with every member of my family. My husband liked it as much as our vegetarian daughters did. It's a challenge to cook for them and still satisfy my husband's appetite, but this recipe did it. I used what I had on hand: kale instead of chard, and red kidney beans instead of white. And we love garlic, so I put in a whole head, but left the cloves whole. Absolutely delicious! I will be making it again often.
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