I love gnocchi. It's quick to cook and when you get the whole wheat variety, it's filling, too. I saw a version of this recipe on pinterest (thank you, pinterest!) and it looked so delicious and easy I just had to try it. I omitted the cheese for our family meal, but you could very easily sprinkle mozzarella or Parmesan on top if you'd like. Otherwise, I followed the directs almost to a T.
Scot ate this meal re-warmed and he loved it just as much as the rest of us did right out of the skillet. And it's so pretty, too -- don't you think? I served this with some bread (more carbs, I know, but I didn't care. I needed something to sop up the juice!) and a green salad.
Skillet Gnocchi with Spinach and White Beans
- 16oz (1 lb) shelf stable whole wheat Gnocchi
- 1 medium onion, chopped fine
- 4 cloves garlic, minced
- 1/2 cup water
- 6 cups packed spinach
- 1 can Italian diced tomatoes
- 1 can white beans (Canellini works really well), rinsed and drained
- pinch of salt and pepper
-- Saute onion for 3-5 minutes in the skillet with a little more EVOO
-- Add garlic and stir for a minute. Add water, cover and cook for 5-7 minutes until onion is soft
-- Add spinach and cook a few minutes until wilted
-- Stir in the beans and tomatoes. Bring to a simmer and and stir in the gnocchi. Cook for 3-5 minutes until everything is heated through.
-- Sprinkle with a little mozzarella or Parmesan if you want.