1 16-ounce package shelf-stable gnocchi (see tip)
4 medium yellow onion, thinly sliced
4 cloves garlic, minced
½ cup water
6 cup chopped chard leaves (about 1 small bunch) or spinach
1 can 15-ounce diced tomatoes with Italian seasonings
1 can 15-ounce white beans, rinsed
¼ tsp freshly ground pepper
½ cup shredded part-skim mozzarella cheese
¼ cup finely shredded parmesan cheese
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.
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.
Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 327
- Calories from fat 63
- Total Fat 7gm 11%
- Sodium 587mg 24%
- Total Carbohydrates 56gm 19%
- Fiber 6gm 24%
- Protein 14gm
- Cholesterol 8mg 3%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.