Gnocchi with Swiss Chard and White Beans

This recipe is from Eating Well of 2009.

We always have different kinds of pasta on hand in the house.  I have not fixed gnocchi before so I tried this recipe with the colorful Swiss chard I bought from the grocery today.

Swiss chard has phytonutrients that provide antioxidant benefits and anti-inflammatory benefits.  It also helps the body’s blood sugar-regulating system.


6 cups chopped Swiss Chard

5 tsp Olive Oil

1 package (16 oz) Gnocchi

1 medium onion, sliced

4 cloves garlic, minced

1/2 cup water

1 15 oz canned tomatoes

1/4 tsp each dried Oregano and Basil

1 can White (Northern) Beans drained and rinsed

1/4 tsp Black Pepper

1/2 cup Reduced Fat Mozzarella Cheese shredded

1/4 cup Parmesan Cheese shredded

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 teaspoon of 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, basil, oregano, 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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