Gnocchi with White Bean and Chard

INGREDIENTS:

• 1 Tablespoon Plus 1 Teaspoon Olive Oil, Divided
• 1 16-Ounce Package Shelf-Stable Gnocchi
• 1 Medium Yellow Onion, Thinly Sliced
• 4 Cloves Garlic, Minced
• 1/2 Cup Water
• 6 Cups Chard Leaves (1 Small Bunch), Chopped
• 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 Mozzarella Cheese, Shredded
• 1/4 Cup Parmesan Cheese, Finely Shredded
  

DIRECTIONS:

• Heat 1 tablespoon oil in a skillet over medium heat, add gnocchi and cook, stirring often, starting to brown, 5 to 7 minutes, then transfer to a bowl.
• Add the remaining 1 teaspoon oil and onion 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 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.

This single skillet recipe is real quick and easy to prepare and delicious to boot! Only 325 calories per serving. The Beans have been long time fans of gnocchi, but always a bit intimidated by home-made pasta and had simply figured gnocchi needed to be freshly made. Thank goodness for shelf-stable gnocchi! Be prepared to see many more gnocchi dishes soon!
Enjoy!

This recipe is from Eating Well magazine.