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.
tablespoon plus 1 teaspoon
extra-virgin olive oil, divided
shelf-stable gnocchi, (see Tip)
medium yellow onion, thinly sliced
chopped chard leaves, (about 1 small bunch) or spinach
diced tomatoes with Italian seasonings
white beans, rinsed
freshly ground pepper
shredded part-skim mozzarella cheese
finely shredded Parmesan cheese
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.
Look for shelf-stable gnocchi near other pasta
in the Italian section of most supermarkets.
Calories 325, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 8 mg, Sodium 616 mg, Carbohydrate 55 g, Fiber 6 g, Protein 14 g, Potassium 360 mg. Daily Values: Vitamin A 50%, Vitamin C 40%, Calcium 19%, Iron 19%. Exchanges: Starch 3,Vegetable 1,Lean Meat 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet