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.
- 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 mouncezarella cheese
- 1/4 cup finely shredded Parmesan cheese
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the 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 the garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add the chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in the 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.
Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
325 calories; 7g total fat; 2g total saturated fat; 8mg cholesterol; 616mg sodium; 55g carbohydrates; 6g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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