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Rating: 4.57 stars
88 Ratings
  • 5 star values: 64
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Recipe Tips & Notes:

Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.

By EatingWell.com. © Meredith Corporation. All rights reserved. Used with permission.

Nutrition Facts

259 calories; protein 9.7g; carbohydrates 29.5g; fat 11.1g; cholesterol 22.6mg; sodium 505.3mg. Full Nutrition
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Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/07/2014
Very hearty - good for those "no meat Mondays." I was a little concerned about not boiling the gnocchi first but just browning it in the sauté pan - this does not cook it completely, but it cooks through and becomes tender when you add it back to the pan at the end of the process. Used broth instead of water, added a splash of red wine vinegar at the end for a little acidity (always use vinegar when I'm making chard, spinach or kale) and added capers and olives just to have a bit more interest to the dish. I used the Italian cheeses but I think goat or feta would have been good too - making it more greek than italian. Very tasty, very flexible. Read More
(19)

Most helpful critical review

Rating: 1 stars
03/20/2019
Pretty awful. Starchy heavy too much tomato.trashed it Would not make again. I had to give it one star as not allowed to give zero stars. You really need to add that rating Read More
88 Ratings
  • 5 star values: 64
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
12/07/2014
Very hearty - good for those "no meat Mondays." I was a little concerned about not boiling the gnocchi first but just browning it in the sauté pan - this does not cook it completely, but it cooks through and becomes tender when you add it back to the pan at the end of the process. Used broth instead of water, added a splash of red wine vinegar at the end for a little acidity (always use vinegar when I'm making chard, spinach or kale) and added capers and olives just to have a bit more interest to the dish. I used the Italian cheeses but I think goat or feta would have been good too - making it more greek than italian. Very tasty, very flexible. Read More
(19)
Rating: 5 stars
09/26/2015
With modifications, this is definitely a 5 star recipe! It didn't make sense to me to only saute the onions for 2 minutes and then add water; I salted them & cooked them way longer to give a little more depth of flavor, and sauteed the garlic for about 30 seconds before adding the liquid (I used broth instead of water). I also added red pepper flake for a little extra kick. I LOVE this approach to cooking gnocchi; the browning really takes the flavor and texture up several notches. Great, healthy, flavorful dish - I'll be making again and again! Read More
(7)
Rating: 5 stars
01/06/2016
As another reviewer mentioned, I sauteed the onions until translucent - rather then steaming them until tender. Then added the garlic, and then added the water. I followed the recipe on cooking the gnocchi (saute then simmer) and it turned out well. I loved that there was lots of greens - the gnocchi is not a star in this dish, but a player in a well-balanced quartet. Very easy and tasty and flexible; I will make this one again. Read More
(4)
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Rating: 5 stars
09/25/2014
I am a carnivore and I LOVE this recipe. So filling and flavorful - and healthy! I use bagged spinach. Also - this is the first recipe my son (16) ever "cooked". It's that easy!:) Read More
(2)
Rating: 5 stars
06/10/2020
This dish was so comforting and sooooooo good. It tasted so rich, flavorful and satisfying. I used kale instead of chard and it was fantastic. Just make sure to pull out the stems of the kale. Enjoy! Read More
(2)
Rating: 5 stars
08/11/2015
Will make again! Added Italian sausage this time plan to try sliced sausage link next time... can't do the vegetarian thing. Used green Swiss chard as I find it has a less earthy taste than kale or spinach. I also used a bit of chicken bullion granules with the water but it added too much salt so I will try a low sodium broth and a little red pepper flakes next time for a little extra something. Great weeknight recipe since it was really quick even with the extra cooking time for the ground sausage but using a precooked link would cut down the time and extra dishes. Thanks for a great intro gnocchi recipe! Read More
(2)
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Rating: 5 stars
08/09/2015
This recipe is easy and exceptionally delicious. Even with my lack of experience cooking gnocchi I was able to cook this and presented like I have been doing it for years. I would highly recommend cooking and serving immediately because I believe the spinach freshly wilted would be best. However when I heated this up the next day I realized it was just as delicious. I added a low-fat hot turkey sausage that I crumbled and it was so complementary to the flavors of the dish. Highly recommended. Thank you so much for the recipe! Read More
(2)
Rating: 4 stars
06/04/2016
I made my own gnochi which didn't work. I am going to make this again using store bought gnochi. Read More
(1)
Rating: 5 stars
06/01/2016
Excellent! Pretty much followed the recipe except that I added a splash of white wine vinegar and fresh basil from the garden. Will definitely be making this again soon! Read More
(1)
Rating: 1 stars
03/20/2019
Pretty awful. Starchy heavy too much tomato.trashed it Would not make again. I had to give it one star as not allowed to give zero stars. You really need to add that rating Read More