Wednesday, January 27, 2010

Skillet Gnocchi with Spinach and White Beans

It should come as no surprise that I like to eat. However, this can make weight-maintenance and/or loss a challenge, especially when I crave some cheesy pasta dish. One way to avoid eating a whole box of pasta is to bulk it up with vegetables, like in this recipe. Potato gnocchi are cooked with sliced onions, spinach, tomatoes, and white beans. The beans add fiber and protein and are texturally-similar to the gnocchi, so you hardly know they're there. A sprinkling of good Parmesan and part-skim mozzarella gives you flavor and makes this feel indulgent. Serve with a mixed green salad.

Skillet Gnocchi with Spinach and White Beans
source: Eating Well
Yields 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 leaves (or kale, chard, or green of your preference)
  • 1 15-ounce can diced tomatoes with Italian seasonings
  • 1 15-ounce can white beans, rinsed
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup finely shredded Parmesan cheese
  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 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.