Skillet Gnocchi with Kale and Beans

When you need a one pot dish that’s ready in less than half an hour, this makes a great candidate. The ingredients are fairly flexible. I’ve made this with both chard and spinach with equally good results. Spinach gives a more mild flavor than the kale and chard is a much sharper green flavor.

You can also use canned tomatoes with other flavors mixed in if that’s what you have you have on hand. If you don’t have gnocchi, cook a box of pasta and stir it in – rotini works quite well.

Skillet Gnocchi 2

Skillet Gnocchi with Kale and Beans

1 Tbsp olive oil
16 oz shelf-stable gnocchi
1 medium onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped kale
15 oz can diced tomatoes
15 oz can cannelini beans, drained
1/4 tsp pepper
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese

Heat 1/2 Tbsp olive oil in a large skillet over medium heat. Cook the gnocchi 5-10 minutes, until starting to brown and plump, stirring often. Set aside in a bowl.

Add remaining olive oil and onion to the pan and cook for 2 minutes. Stir in garlic and water, cover, and cook until onion is softened, approximately 5 minutes. Mix in tomatoes, beans, and pepper and bring to a simmer.

Return the gnocchi to the skillet and stir in cheeses. Cover and cook for 3 additional minutes.

Slightly adapted from Eating Well.

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