Saturday, April 24, 2010

Skillet gnocchi with Chard & White Beans

This has been the favorite recipe on the site for weeks. We tried it this past week and gave it two thumbs up. My notes: be sure to use petite diced tomatoes (I used regular and added my own spices) and cut the chard into small pieces. This would easily be adapted to different flavors such as chickpeas, spinach, oregano and feta, or white beans with havarti and dill. I'm keeping the shelf-stable gnocchi stocked in my pantry from now on.

Skillet Gnocchi with Chard & White Beans
from Eating Well Magazine Jan/Feb 2009

Eating well suggests serving it with a mixed green salad with vinaigrette.

1 Tablespoon plus 1 teaspoon extra virgin olive oil
1 16-oz pkg shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 garlic cloves, minced
1/2 cup water
6 cups chopped chard leaves
1 15-oz can diced tomatoes with Italian seasonings
1 15-oz 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

Heat 1 Tablespoon oil in large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer gnocchi to a bowl.

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 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 peppers and bring to a simmer. Stir int he gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about three minutes.

325 Cal; 7 g fat; 2 g Sat; 3 g mono; 8 mg chol; 55 g Carb; 14 g Protein; 6 g Fiber; 616 mg Sodium; 360 mg Potassium

Sunday, April 11, 2010

Just a post I thought I'd share

Johnna, why don't you go over there and make a smart comment? I'm intimidated by those folk.