Gnocchi and chard

Chard may be hard to find in July but it was quite abundant in our spring CSA boxes. We made this at the end of May and were probably catching the end of the chard season. Chard will be popping up again in the fall so you can hold on to this recipe until then if your taste buds are intrigued.

I was drawn to this recipe because most things come out of the pantry with the exception of the chard. The gnocchi, onion / garlic, canned diced tomatoes, and canned white beans were all purchased ahead of time and whenever I had the chard I would be able to make the dish. This also means that this dish is prepped quickly and ready within 30 minutes. That's great on a busy weeknight!

Eating Well's Skillet Gnocchi with Chard and White Beans
Serves 4-6 | Total time 30 minutes
1 tbsp plus 1 tsp extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 c water
6 c 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 c shredded part-skim mozzarella cheese
1/4 c 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 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.

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