Skillet Gnocchi with Red Swiss Chard & Cannellini Beans

Main Dish | January 4, 2017 | By

Skillet Gnocchi with Red Swiss Chard & Cannellini BeansNew 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…

Fresh Red Swiss ChardBeans with Gnocchi

Skillet Gnocchi with Red Swiss Chard & Cannellini Beans

Skillet Gnocchi with Red Swiss Chard & Cannellini Beans
Serves 4
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Prep Time
8 min
Cook Time
20 min
Total Time
30 min
Prep Time
8 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 tablespoon extra-virgin olive oil, divided
  2. 1 16-ounce package shelf-stable gnocchi, (see Tip)
  3. 1 medium yellow onion, thinly sliced
  4. 4 cloves garlic, minced
  5. ½ cup water
  6. 1½ cups finely chopped red Swiss chard leaves
  7. 1 10-ounce can diced tomatoes with Italian seasonings
  8. 1 15-ounce can Cannellini Beans, rinsed
  9. ¼ teaspoon freshly ground pepper
  10. ½ cup shredded part-skim mozzarella cheese
  11. ¼ cup finely shredded Parmesan cheese
Instructions
  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, 7 to 10 minutes. Transfer to a bowl.
  2. 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.
Blue Eyed Baker http://theblueeyedbaker.com/
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