Skillet Gnocchi with Chard & White Beans
http://www.eatingwell.com/recipes/skillet_gnocchi_with_chard_white_beans.html
6 servings
Total Time: 30 minutes
INGREDIENTS
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi, (see Tip)
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves, (about 1 small bunch) or spinach
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce 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
PREPARATION
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.
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.
Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.
NUTRITION
Per serving: 325 calories; 7 g fat ( 2 g sat , 3 g mono ); 8 mg cholesterol; 55 g carbohydrates; 14 g protein;6 g fiber; 616 mg sodium; 360 mg potassium.
Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (40% dv), Calcium & Iron (19% dv).
Carbohydrate Servings: 3
Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat
This meal from start to finish took ~30 minutes. I substituted 1 cup of chopped frozen spinach for the chard. I also added a teaspoon of butter to olive oil in the skillet to cook the gnocchi. Instead of mozzarella, I used Shredded 6 Italian Cheeses. Served with a salad and crusty multi-grain rolls. This dish was very filling.
About chard and kale
The family voted these two choices down because they are both very bitter. Wouldn't you know, the day after I made this I read that a few minutes of massaging will transform kale, mustard greens or chard into something velvety and soft. The secret supposedly is in the squeezing. By doing that you actually start to break down the cell walls, releasing enzymes that split apart the bitter-tasting compounds. I guess if you want your greens to mellow out, book them spa day.
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