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
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.
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.
Add chard (or spinach) and stir until it starts to wilt.
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 sauce is bubbling.
Adapted from www.eatingwell.com.