This one-skillet meal is the perfect recipe for a cold, busy evening.
Gnocchi with White Beans
Want to mix up the recipe? Consider swapping the spinach for some seasonal Swiss chard from your local farmers market.
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 package (16 ounces) potato gnocchi
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14½ ounces) Italian diced tomatoes, undrained
1 package (6 ounces) fresh baby spinach
¼ teaspoon pepper
½ cup shredded mozzarella cheese
3 tablespoons grated Parmesan cheese
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through.
- Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted.
Nutrition Facts Per Serving:
Serving size: 1 cup. Calories: 307. Fat: 6 g. Saturated fat: 2 g. Cholesterol: 13 mg. Sodium: 789 mg. Carbohydrates: 50 g. Dietary fiber: 6 g. Protein: 13 g.
Source: Taste of Home
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