This is a yummy vegetarian dish! I substituted the chard with kale (and believe me - that 6 cups of greens really wilts to look like a small amount, so don't skimp), and if you want to make it a meat dish (which your men may prefer), consider adding an Italian sausage.
Ingredients:
- 1 Tablespoon plus 1 teaspoon EVOO, divided
- 1 16-oz package shelf-stable gnocchi
- 1 medium yellow onion, thinly sliced (I used a red onion and it worked fine)
- 4 clove garlic, minced
- 1/2 cup water
- 6 cups chopped chard leaves or spinach
- 1 15-oz can diced tomatoes with Italian seasonings
- 1 15-oz 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
Instructions:
- 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.
Makes 6 servings (or 4 large servings)