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Skillet Gnocchi with Chard & White Beans

30 m


  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
    1 16-ounce package shelf-stable gnocchi, (see Tip)
    1 medium yellow onion, thinly sliced
    4 cloves garlic, minced
    ½ cup water
    6 cups chopped chard leaves, (about 1 small bunch) 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


  • 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.