Ken Burris

Serves: 6 Edit

Yields: 6 servings

Total Time: 30 min

Prep Time: 30 min

• 1 tablespoon(s) (plus 1 teaspoon) extra-virgin olive oil, divided
• 1  (16-ounce) shelf-stable gnocchi (see Tips & Techniques)
• 1 medium yellow onion, thinly sliced
• 4 clove(s) garlic, minced
• 1/2 cup(s) water
• 6 cup(s) chopped chard leaves (about 1 small bunch) or spinach
• 1 can(s) (15-ounce) diced tomatoes with Italian seasonings
• 1 can(s) (15-ounce) white beans, rinsed
• 1/4 teaspoon(s) freshly ground pepper
• 1/2 cup(s) shredded part-skim mozzarella cheese
• 1/4 cup(s) finely shredded Parmesan cheese

Directions

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.

   Carb Servings: 3 starch, 1 vegetable, 1 lean meat, 1 fat Carbohydrate Servings: 3 Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (40% dv), Calcium & Iron (19% dv