Gnocchi with Chard and White Beans

Try this one skillet vegetarian entrée for a quick weeknight meal. Serve with a mixed green salad.



1 Tbsp. plus 1 tsp. olive oil, divided

16 oz. package shelf stable gnocchi

1 medium yellow onion, thinly sliced

4 cloves garlic, minced

1/2 cup water

6 cups chopped chard leaves (spinach would work too)

1 can (15 oz.) diced tomatoes with Italian seasonings (or 1 can diced tomatoes plus 1/2 teaspoon Italian seasoning)

1 can (15 oz.) white beans, rinsed

1/4 tsp black pepper

1/2 cup shredded part skim mozzarella

1/4 cup finely shredded Parmesan cheese



  1. Heat one tablespoon of olive oil in a skillet over medium heat. Add gnocchi and saute until plump and beginning to brown, about 5 to 7 minutes. Transfer to a bowl.

  2. Return skillet to heat and add the remaining teaspoon of oil. Stir in onion and saute over medium heat for 2 minutes. Add minced garlic and saute for about 30 seconds, until fragrant. Add water and cover. Cook until onion is soft, about 4-6 minutes.

  3. Add chard (or spinach) and stir until it starts to wilt.

  4. Stir in tomatoes, beans, and pepper and bring to a simmer.

  5. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and sauce is bubbling.



Adapted from


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