Skillet Gnocchi with Red Swiss Chard & Cannellini Beans
New Years has come and gone and there are a ton of us who are doing all we can to make better choices! This week I have a little something that will excite your taste buds but also not break your calorie bank!
I began to look for ideas after we had gnocchi on our honeymoon. Now, in Austria we had a VERY unhealthy version, including some of the best cheese sauce a man could ask for. However we also fell in love with really gnocchi as well! Little did I realize, for those of us who have a busy lifestyle – there is gnocchi in the pasta aisle of your local grocery store! So guess what ended up on the menu! Yep – this recipe – and it turned out to be delicious!
Don’t be thrown off by the red Swiss chard. It is faint and you will hardly taste it – and it ads a level of nutrition that wasn’t there before. I just took about 3-4 large leaves and tossed them in my KitchenAid food processor and pulsed for a few seconds until until your desired size.
Lets get cooking…
- 2 tablespoon extra-virgin olive oil, divided
- 1 16-ounce package shelf-stable gnocchi, (see Tip)
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- ½ cup water
- 1½ cups finely chopped red Swiss chard leaves
- 1 10-ounce can diced tomatoes with Italian seasonings
- 1 15-ounce can Cannellini Beans, rinsed
- ¼ teaspoon freshly ground pepper
- ½ cup shredded part-skim mozzarella cheese
- ¼ cup 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, 7 to 10 minutes. Transfer to a bowl.
- Add the remaining 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, 6 to 9 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.