Skillet Gnocchi with Chard & White Beans

Wondering what to do with the chard in your farm box?  Try this!

http://www.eatingwell.com/recipes/skillet_gnocchi_with_chard_white_beans.html

From EatingWell:  January/February 2009

6 servings | Active Time: 30 minutes | Total Time: 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 (optional)
  • 1/4 cup finely shredded Parmesan cheese
    optional:  1/4 lb. sauteed mushrooms
  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, mushrooms, if using, beans and pepper and bring to a simmer. If serving immediately, stir in the gnocchi and sprinkle with mozzarella and Parmesan. (If making ahead, keep the gnocchi separate so it doesn’t get soggy.) Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.  Sprinkle with red pepper flakes if desired.

Nutrition

Per serving : 325 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 8 mg Cholesterol; 55 g Carbohydrates; 14 g Protein; 6 g Fiber; 616 mg Sodium; 360 mg Potassium

3 Carbohydrate Serving

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

Tips & Notes

  • Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.
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Published in: on December 10, 2010 at 3:53 pm  Leave a Comment  

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