Recipe borrowed with permission from www.strongertogether.coop where you can learn all about your food and where it comes from.
A one-skillet supper with dark leafy greens, diced tomatoes and flageolet beans with gnocchi and mozzarella. Take advantage of our new flageolet beans available in bulk and enjoy this hearty meal!
| Servings | Prep Time |
| 6 | 30 minutes |
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A one-skillet supper with dark leafy greens, diced tomatoes and flageolet beans with gnocchi and mozzarella. Take advantage of our new flageolet beans available in bulk and enjoy this hearty meal!
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Ingredients
- 1 tbsp extra virgin olive oil
- 1 16 oz package shelf-stable gnocchi
- 1 yellow onion thinly sliced
- 4 cloves garlic minced
- 1/2 cup water
- 6 cups chopped chard leaves
- 1 15 oz can diced tomatoes
- 15 oz flageolet beans rinsed
- 1/4 teaspon freshly ground pepper
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup finely shredded parmesan cheese
Servings:
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.
Recipe Notes
Nutritional Information
Calories: 327, Carbohydrates: 56 g., Fat: 7 mg., Saturated Fat: 2 mg., Monounsaturated Fat: 3 mg., Protein: 14 mg., Cholesterol: 8 g., Fiber: 6 g., Postassium: mg., Sodium: 587 mg., Added Sugars: mg.
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