Skillet Gnocchi with Greens and Beans

Making gnocchi at home is far easier than making home-made pasta.  All you need to do is bake some potatoes, mash them up and mix them with basic ingredients for a quick dough, and then form them into more or less the shape of gnocchi.  There are no specialized machines or practiced skills needed.  See my recipe for homemade gnocchi here.

If you prefer to save time though and buy the gnocchi in the store that will still be good, too.  With store-bought gnocchi (or made-ahead gnocchi) this dish will come together very quickly for a fast weeknight supper. 


Tip: After you wash the greens, do not dry them with a towel but instead let some of the water remain clinging to the leaves when you add them to the dish.  This will add just the right amount of water to help them steam without burning the pan.

Skillet Gnocchi with Greens and Beans
Adapted from Eating Well

INGREDIENTS:

• 2 tablespoons olive oil
• 1 recipe homemade gnocchi (or 16 oz package store bought)
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 6 cups chopped spinach leaves (or kale, chard, or green of your preference)
• 1 15-ounce can diced tomatoes
• 1 15-ounce can white beans, rinsed
• 1/4 teaspoon freshly ground pepper
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

DIRECTIONS

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  oil and onion to the pan and cook, stirring, over medium heat until translucent and soft, about 5-7 minutes. Stir in garlic. Cook another minute until fragrant, then 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 a minute.