Skillet Gnocchi with Chard and White Beans
1 tablespoon plus 1 teaspoon olive oil, divided
1 16 oz. package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
½ 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
¼ teaspoon freshly ground pepper
½ cup shredded part-skim mozzarella cheese
¼ cup finely shredded parmesan cheese
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5-7 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, 4-6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1-2 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.
Ingredients: black pepper, diced tomatoes, garlic, gnocchi, mozzarella cheese, olive oil, onion, parmesan cheese, swiss chard, white beans