January Recipe: Skillet Gnocchi with Chard & White Beans

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January Recipe: Skillet Gnocchi with Chard & White Beans

Skillet Gnocchi with Chard & White Beans
This one skillet recipe takes about 30 minutes to make and is a sure hit for cold January nights. I used spinach instead of chard and it was quite good.
Pair this dish with the Sharecropper Chardonnay or the Black Magnolia Pinot Noir. 


- 1 Tbsp plus 1 tsp extra-virgin olive oil, divided
- 1 16-oz package shelf-stable gnocchi, (see Tip)
- 1 medium yellow onion, thinly diced
- 4 cloves garlic, minced
- 1/2 cup water
- 6 cups chopped chard leaves, (about 1 small bunch) or spinach
- 1 15-oz can diced tomatoes with Italian seasonings
- 1 15-oz can white beans, rinsed
- 1/4 tsp freshly ground pepper
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup finely shredded Parmesan Cheese


Heat 1 Tbsp 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 tsp 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 cheese. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes. 

Tip: Look for shelf-stable gnocchi in the Italian food section at the Wine Gallery! 

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