This is a delicious, one pan vegetarian meal that is quick and easy. It is nutritious as well - it provides a good dose of protein, calcium, and fiber, and is low in fat and sodium. Gnocchi is a fresh Italian dumpling pasta with the dough being made from mashed potatoes and flour and egg. It is fun to make from scratch, but can be a bit tedious, so it is a time saver to buy a shelf stable version. Fresh refrigerated versions are also available. It is a soft, yummy pasta that easily absorbs flavors. A friend of mine prepared this dish for me and I loved it. I would definitely make this for myself sometime.
4 teaspoons olive oil, divided
1 package (16 ounces) shelf stable gnocchi (potato dumpling pasta)
1 medium onion, chopped
4 cloves garlic, minced or chopped
1/2 cup water
6 cups Swiss chard (or spinach or kale) leaves, chopped
1 can (15 ounces) diced tomatoes (with or without seasonings)
1 can (15 ounces) white beans
1/4 teaspoon ground black pepper
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
In a large frying pan over medium heat, heat 3 teaspoons oil. Add the gnocchi, and cook, stirring often, for 5-7 minutes until it begins to soften and brown. Transfer to a bowl and keep warm.
Add the remaining teaspoon of oil to the pan, cook the onion for two minutes until softened. Add the garlic and water and cook for 4-6 minutes until soft. Add the greens and cook for 1-2 minutes until wilted. Stir in tomatoes, beans, and pepper and bring to a simmer. Add in the gnocchi and sprinkle with cheese. Let stand until the cheese begins to melt.
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