In this one-skillet supper, I tossed dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Served with a mixed green salad with vinaigrette. Ted and I are not usually interested in any vegetarian meals but since we started out clean and healthy eating back in January we have tried to have some new vegetarian recipes here and there. We are usually very surprised how tasty and filling they can be. This one is chocked with flavors and lots taste!
Serves 6 Ready in 30 minutes
- 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
- 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.
- 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; 2724 IU vitamin A; 28 mg vitamin C; 191 mg calcium; 4 mg iron; 610 mg sodium; 366 mg potassium.
Original Recipe from Eating Well