Skillet Gnocchi With Chard Leaves and White Beans

Skillet Gnocchi with Chard and White Beans
Skillet Gnocchi with Chard and White Beans

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.

Skillet Gnocchi With Chard and White Beans

Makes 6 servings

Active time: 30 minutes

Total time: 30 minutes

Ingredients:

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided

1 16-ounce package shelf-stable gnocchi (see note)

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

Directions:

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.

Recipe notes: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.

Recipe nutrition per serving: 327 calories; 7 grams fat (2 grams saturated, 3 grams monounsaturated); 8 milligrams cholesterol; 56 grams carbohydrate; 0 grams added sugars; 14 grams protein; 6 grams fiber; 598 milligrams sodium; and 361 milligrams potassium.

Nutrition bonus: Vitamin A, 54 percent daily value; vitamin C, 47 percent DV; calcium, 20 percent DV;

and iron, 20 percent DV.

Exchanges: 3 starch, 1 vegetable, 1 lean meat and 1 fat.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Find it online at www.eatingwell.com.

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