1 tablespoon plus 1 teaspoon olive oil, divided

1 16-ounce package gnocchi

1 medium yellow onion, thinly sliced

4 cloves garlic, minced

1/2 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 (we used cannellini)

1/4 teaspoon ground pepper

1/2 teaspoon salt

1/4 cup Parmesan cheese served at the table

 

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 salt and pepper and bring to a simmer. Stir in the gnocchi. Cover and cook until the sauce is bubbling, about 3 minutes.

 

Serve with Parmesan cheese.

 

Chef's Note: This recipe originally called for 1/2 cup of mozzarella cheese to be added during the last stage of cooking, therefore, food values shown below include that extra cheese.

 

Serves 6: 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