Tuesday, January 24, 2012

Gnocchi with Spinach and White Beans

It has come to the point where I am going to post recipes without pictures or with pictures from other sites (with credit of course). It is dark when we eat dinner so taking photos is a challenge. Plus I'm trying to feed a toddler and he is impatient. We are eating some really great stuff!

Pinterest and I are really great friends and I pin food things all the time. This is one that I found on there. The original recipe calls for chard but I like spinach or kale better.

Here is a picture from the Eat Well site:

Gnocchi with Spinach and White Beans
Source: Eat Well
Yield: 4-6 servings

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1 16-ounce package shelf-stable gnocchi
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup water
  • 6 cups chopped spinach (or kale)
  • 1 15-ounce can diced tomatoes with Italian seasonings
  • 1 15-ounce can white beans, rinsed
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup finely shredded Parmesan cheese

  • 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.
  • Add the remaining 1 teaspoon 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  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 3 minutes.

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