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Ingredients
- (1) tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- (1) 16-ounce package gnocchi
- (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
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 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.
Step 2
You can start thinly slicing your onion and chard. Garlic is also minced.
Step 3
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.
Step 4
Add chard (or spinach) and cook, stirring until starting to wilt, 1 to 2 minutes.
Step 5
Stir in tomatoes, beans and pepper and bring to a simmer.
Step 6
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.
Step 7
Lightly browning the gnocchi made it come out nice and al dente.
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