Friday, January 9, 2009


Skillet gnocchi with chard and white beans (recipe in the comments)
Salad with red wine and bacon vinaigrette

Hot tea
This is a new recipe that we were pretty sure we'd like, as we have a whole host of chard (or other leafy greens) and white bean recipes with various starches. I was drawn to it because we have not found a brand of shelf-stable gnocchi here in Buffalo that we like as well as the ones we got at Trader Joe's and I am anxious to do so. Adding gnocchi to the ingredient list can really boost your "pasta" diversity. We were both very pleased with this new brand - Gia Russa. It's toothsome without being gummy. Some of our enjoyment may have been due to the fact that this recipe did not call for boiling the gnocchi as usual, but sauteing it instead. I have never prepared gnocchi in a skillet, but this worked wonderfully, leading to good texture. All in all a very positive outcome and a VERY easy recipe.

Curious about the dressing? Check out my bacon grease post.

Prep notes
Difficulty: Easy
Chopping: Onion, garlic, chard, Parmesan
Time: 35 minutes
Make ahead: You could probably make the sauce ahead and then do the gnocchi, reheat the sauce, and add the gnocchi at the last minute.

J: "A new gnocchi method!"
M: "Easy, yummy gnocchi."

1 comment:

J said...

Skillet Gnocchi with Chard & White Beans – Eating Well
Serves 3

1 T plus 1 t extra-virgin olive oil, divided
1 (16-oz) package shelf-stable gnocchi
1 medium onion, thinly sliced
4 cloves garlic, minced
½ cup water
I small bunch Swiss chard leaves, chopped
1 can diced tomatoes with Italian seasonings, undrained
1 can white beans, drained and rinsed
¼ t pepper
½ cup shredded part-skim mozzarella cheese
¼ cup finely shredded Parmesan cheese

Heat 1 T 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.

Add the remaining 1 t 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 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.