Skillet Gnocchi with Chard & 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 & White Beans

Ingredients

6 servings

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

½ 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

¼ teaspoon freshly ground pepper

½ cup shredded part-skim mozzarella cheese

¼ cup finely shredded Parmesan cheese

Preparation

Active 30 m
Ready In 30 m

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.

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.

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

Nutrition information

Serving size: 1 cup

Per serving: 326 calories; 7 g fat(2 g sat); 6 g fiber; 56 g carbohydrates; 14 g protein; 60 mcg folate; 9 mg cholesterol; 5 g sugars; 0 g added sugars; 2,724 IU vitamin A; 28 mg vitamin C; 191 mg calcium; 4 mg iron; 610 mg sodium; 366 mg potassium

Nutrition Bonus: Vitamin A (54% daily value), Vitamin C (47% dv), Iron (22% dv)
   
Carbohydrate Servings: 3½

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