Skillet Gnocchi with Spinach and White Beans
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 16-ounce package shelf-stable gnocchi
  • 1 medium yellow onion, peeled and sliced thin
  • 3 cloves garlic, minced
  • 6 cups chopped spinach, chard or kale
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can white beans, rinsed and drained
  • ½ teaspoon salt
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ½ cup shredded mozzarella cheese
  • ¼ cup freshly grated parmesan cheese
  1. Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add gnocchi and cook until plumped and starting to brown, about 5 to 7 minutes. Transfer to a bowl.
  2. Add remaining 1 teaspoon oil to pan along with onion. Cook until softened about 3 minutes. Add garlic, cook an additional minute. Add spinach and cook until wilted, about 3 minutes. Add tomatoes, beans and seasonings. When it starts to simmer, reduce heat to medium low. Gently add gnocchi and stir. Add cheeses and cover. Cook an additional 3 minutes until cheeses melted and gnocchi cooked completely.
Adapted from Eating Well magazine.
Recipe by Vegging at the Shore at