Wednesday, March 30, 2011

Skillet Gnocchi with Chard & White Beans

My Italian taste buds are completely satisfyed with this monster of a dish! I feel like I've died and gone to the best Italian Restaurant EVER... and it only takes about 30 minutes to make in the comfort of your own home!! Love, Love, LOVE it!!
(I found this AMAZING recipe on EatingWell.com (January/February 2009 archives! Mmmm! Enjoy!)

Skillet Gnocchi with Chard & White Beans

From EatingWell: January/February 2009

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.

6 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

  • 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 (Del Monte Diced Tomatoes w/ Basil, Garlic and Oregano)
  • 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

Preparation

  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. 3. 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.

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

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

I found this at Wal-Mart: Whole Wheat Gnocchi w/ Sweet potato!

Honey Wheat French Bread

This is another tweak to Michelle's French Bread Recipe. My first tweak is  here. I don't actually use agave or sugar anymor...