Gnocchi Skillet

So in our venture to be healthier and try to cut out as much meat as possible...I made gnocchi. If you dont know what gnocchi is, the best way I can describe it is a potato dumpling. Delish. We paired it with fire roasted tomatoes, white beans, and swiss chard which turned out pretty good!

INGREDIENTS

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 16-ounce package gnocchi
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 6 cups chopped chard leaves, (about 1 small bunch) or spinach
• 1 15-ounce can diced tomatoes with Italian seasonings or fire roasted
• 1 15-ounce can white beans, rinsed
• 1/4 teaspoon freshly ground pepper

PREPARATION

1. Boil gnocchi in large pot of water, when they float to the top of a rolling boil then they are done. 
2. Add 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic. Cook until the onion is soft.  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.