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    Skillet Gnocchi With Chard and White Beans

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


    • 1 tablespoon extra-virgin olive oil, plus 1 teaspoon, 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 chard leaves, or spinach (about 1 small bunch)
    • 1 15-ounce can diced tomatoes with Italian seasonings
    • 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


    Step 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.
    Step 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 water. Cover and cook until the onion is soft, 4 to 6 minutes. 
    Step 3
    Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. 
    Step 4
    Stir in tomatoes, beans and pepper and bring to a simmer.
    Step 5
     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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