Skillet Gnocchi With Chard And White Beans - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil, plus
1 teaspoon extra virgin olive oil
1 (16 ounce) package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 garlic cloves, minced
1/2 cup water
6 cups chopped chard leaves (about 1 small bunch) or 6 cups baby spinach leaves
1 (15 ounce) can tomatoes seasoned with basil garlic & oregano
1 (15 ounce) can white beans (I used cannelini or white kidney beans)
1/4 teaspoon fresh ground pepper
1/4 teaspoon kosher sea salt
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded parmesan cheese
OPTIONAL
1/2 teaspoon dried oregano, dried basil or 1/2 teaspoon dried Italian seasoning

Preparation

Heat 1 tablespoon oil in a large non-stick skillet over medium heat.
Add gnocchi and cook, stirring often, until gnocchi are plumped and starting to brown, about 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 1-2 minutes.
Stir in garlic and water. Cover and cook until the onion is soft, 2 to 4 minutes.
Add chard (or spinach) and cook, stirring until the leaves start to wilt, about 1-2 minutes.
Stir in tomatoes, beans, salt and pepper and bring to a simmer. Add optional seasoning if using.
Stir in the gnocchi and sprinkle with mozzarella and Parmesan cheeses.
Cover and cook until the cheese is melted and bubbling, about 3 minutes.
Serve with a green side salad.