Skillet Gnocchi With Chard and White Beans

Ingredients

• 1 tablespoon extra-virgin olive oil, plus
• 1 teaspoon extra-virgin olive oil

• 1 (16 ounce) package shelf-stable gnocchi
• 1 medium yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1/2 cup water
• 6 cups chopped chard leaves (about 1 small bunch) or baby spinach leaves

• 1 (15 ounce) can tomatoes seasoned with basil garlic & oregano

• 1 (15 ounce) can white beans (I used cannelini or white kidney beans)
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon kosher sea salt
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup finely shredded parmesan cheese

OPTIONAL

• 1/2 teaspoon dried oregano, dried basil or dried Italian seasoning

Directions

1. 1

   Heat 1 tablespoon oil in a large non-stick skillet over medium heat.

2. 2

   Add gnocchi and cook, stirring often, until gnocchi are plumped and starting to brown, about 5 to 7 minutes. Transfer to a bowl.

3. 3

   Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring over medium heat for 1-2 minutes.

4. 4

   Stir in garlic and water. Cover and cook until the onion is soft, 2 to 4 minutes.

5. 5

   Add chard (or spinach) and cook, stirring until the leaves start to wilt, about 1-2 minutes.

6. 6

   Stir in tomatoes, beans, salt and pepper and bring to a simmer. Add optional seasoning if using.

7. 7

   Stir in the gnocchi and sprinkle with mozzarella and Parmesan cheeses.

8. 8

   Cover and cook until the cheese is melted and bubbling, about 3 minutes.

9. 9

   Serve with a green side salad.