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Skillet Gnocchi with Chard and White Beans

YIELD: 6 servings


ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

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.


  • 1 Tbsp. plus 1 tsp. extra virgin olive oil, divided
  • 1 16-oz. package shelf-stable gnocchi
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • ½ cup water
  • 6 cups chopped chard leaves (about 1 small bunch) or spinach
  • 1 15-oz. can diced tomatoes with Italian seasonings
  • 1 15-oz. can white beans, rinsed
  • ¼ tsp. ground pepper
  • ½ cup shredded part-skim mozzarella cheese
  • ¼ cup finely shredded Parmesan cheese


  1. Heat 1 Tbsp. 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 tsp. 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. 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.


Per serving:

327 calories, total fat: 7 g, saturated fat: 2 g, cholesterol: 8 mg, carbohydrates: 56 g, fiber: 6 g, total sugars: 5 g, added sugars: 0 g, protein: 14 g, sodium: 598 mg, potassium: 361 mg,
folate: 59 mcg, calcium: 201 mg

Carbohydrate Servings: 3½

Recipe by EatingWell. © Meredith Corp. All rights reserved. Used with permission.