Wednesday, May 13, 2009

(33) Skillet Gnocchi with Chard & White Beans

Another winner from Eating Well Magazine! This was super fast to put together and very tasty! It needed a zip of salt (and my red pepper flake addiction will lead me to tell you that I think this would be AWESOME with red pepper flakes in it! Do they make a 12-step program for this?).

Anywho - I used a full bag of baby spinach instead of the chard and I didn't chop it... one less thing to worry about!. Everyone liked this meal, even the baby!! I served it with a salad (no, the baby did NOT have salad) and bread (which I burned! OOPS!). I'm a mess on 2 legs sometimes...

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.

Makes 6 servings (I did 5 adult + 1 baby serving + a little extra for my sweetie in his bowl)

Source: Eating Well Magazine, January/February 2009

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.

Per serving: 325 calories; 7 g fat (2 g sat, 3 g mono); 8 mg cholesterol; 55 g carbohydrate; 14 g protein; 6 g fiber; 616 mg sodium; 360 mg potassium.

Nutrition bonus: Vitamin A (50% daily value), Vitamin C (40% dv), Calcium & Iron (19% dv).
3 Carbohydrate Servings

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

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