50 Recipes in 2009 Challenge---Recipe #6 Skillet Gnocchi with Spinach and White Beans
I have been hunting recipes and I have to say I haven't hit a clunker yet. This one is from Eating Well Magazine.
I love gnocchi. I've even made my own. This was an intriguing recipe to me because of the way the gnocchi is prepared. I have always boiled my gnocchi, then combined it with the sauce of choice. In this recipe, the gnocchi is pan fried, which speeds up the dish tremendously. I was skeptical that the gnocchi would not be well cooked and still taste a bit doughy/mealy, but they turned out perfectly.
Believe it or not, I pretty much followed the recipe (okay I did my own seasoning with italian herbs as I didn't have preseasoned tomatoes, but otherwise it was as written, using spinach). Very filling and satisfying and remarkably quick to throw together. Even C gave it the thumbs up. Next time I make it, I will add a smidge of salt, but even that would be optional as it was tasty as is.
Skillet Gnocchi with Chard & White Beans
Makes 4-6 servings
Ingredients
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi (I think this is key---frozen or fresh would probably not panfry well due to the moisture)
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
½ cup water
6 cups chopped chard leaves (about 1 small bunch) or spinach
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
¼ teaspoon freshly ground pepper
½ cup shredded part-skim mozzarella cheese
¼ cup finely shredded Parmesan cheese
1. 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.
2. 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.
Nutrition Information for 6 servings
Per serving: 325 calories; 7 g fat (2 g sat, 3 g mono); 8 mg cholesterol; 55 g carbohydrate; 14 g protein; 6 g fiber; 616 mg sodium; 360 mg potassium.
Nutrition bonus: Vitamin A (50% daily value), Vitamin C (40% dv), Calcium & Iron (19% dv).
3 Carbohydrate Servings
Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat WW points 6 per serving
If you're greedy like us, it made 4 servings. WW points for 1/4 is 9 points. I am not even hungry after having 1/4 of this dish.
As always, let me know if you try it.
A picture of it plated (my food styling skills suck, I know).
