On this Meatless Monday, we cooked up a delicious one skillet dinner. Gnocchi is one of my favorites. The combination of chard, tomatoes, and white beans gives this whole wheat gnocchi just the right shock. Then top it all with gooey mozzarella. YUM! Serve with a mixed green salad with vinaigrette. If you are worried about chard exchange it for spinach. Enjoy Meatless Monday!- Amanda
1 T plus 1 t extra-virgin olive oil, divided
16-ounce package whole wheat gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves, about 1 small bunch
15-ounce can diced tomatoes with Italian seasonings
15-ounce can white beans, rinsed
1/4 t freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Heat 1 T olive oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and slightly browned, 5 to 7 minutes. Remove from heat and transfer to a bowl.
Add the remaining 1 t olive 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 for 4 to 6 minutes. Add chard and cook, stirring, until starting to wilt about 1 to 2 minutes. Stir in tomatoes, beans, and pepper. 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.