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Ingredients

1 tablespoon extra-virgin olive oil 1 (16 ounce) package shelf-stable gnocchi (see Tip) 1 teaspoon extra-virgin olive oil 1 medium yellow onion, thinly sliced 4 cloves garlic, minced ½ cup water 6 cups chopped chard leaves or spinach 1 (15 ounce) can diced tomatoes with Italian seasonings 1 (15 ounce) can white beans, rinsed ¼ teaspoon freshly ground pepper ½ cup shredded part-skim mozzarella cheese ¼ cup finely shredded Parmesan cheese

Nutrition Info

258.7 calories carbohydrate: 29.5 g cholesterol: 22.6 mg fat: 11.1 g fiber: 4.9 g protein: 9.7 g saturatedFat: 5.2 g servingSize: - sodium: 505.3 mg sugar: 3 g transFat: : - unsaturatedFat: : -

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 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 3 minutes.

6 servings

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella.