Chard & White Beans Gnocchi
1 Tablespoon Extra-Virgin Olive Oil
1 (16 Ounce) Package Shelf-Stable Gnocchi (See Note)
1 Teaspoon Extra-Virgin Olive Oil
1 Medium Yellow Onion, Chopped
4 Cloves Garlic, Minced
½ Cup Water
6 Cups Chopped Chard Leaves Or Spinach
1 (15 Ounce) Can Diced Tomatoes With Italian Seasonings
1 (15 Ounce) Can White Beans, Rinsed
¼ Teaspoon Freshly Ground Pepper
1 Cup Shredded Part-Skim Mozzarella Cheese
½ Cup Finely Shredded Parmesan Cheese
Step 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.
Step 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. 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.