I am regularly emailed recipes, and this one seemed worth trying. It was really simple and took a very small amount of time to cook. All I can say is it's AMAZING!
Skillet Gnocchi with Chard & White Beans
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 cup water
6 cups chopped chard leaves, (about 1 small bunch)
2 Cups cherry tomatoes cut in half
1/3 C. of your favorite meatless tomato pasta sauce
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Preparation
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 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and 1/2 cup of 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, 1/2 cup of water, 1/3 cup of tomato sauce, 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.(If you add additional cheese for extra flavor, make sure to add the calories, fats, etc. to your nutrition count.)
Tips & Notes
Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.
Nutrition
Per serving: 325 calories; 7 g fat (2 g sat, 3 g mono); 8 mg cholesterol; 55 g carbohydrates; 14 g protein; 6 g fiber; 616 mg sodium; 360 mg potassium.
Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (40% dv), Calcium & Iron (19% dv).
3 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat
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