Diva Tasting: Chard and White Bean Gnocchi…

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.

Notes: Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets or sometimes in the freezer sections. Serves 6

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