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Ingredients
- 1 C. onion chopped
- 1 16 oz. pkg gnocchi can substitute with whole grain pasta of choice
- 6 C. Swiss chard chopped (can substitute with spinach or frozen greens)
- 4 cloves garlic minced
- 1/2 tsp dried basil
- 1/2 tsp dried marjoram
- 1/2 tsp dried oregano
- 1/2 tsp dried savory
- 1/2 tsp dried thyme
- 2 TBSP tomato powder (or 1 TBS tomato paste)
- 1 15 oz. can diced tomatoes the variety with Italian seasoning
- 1 15 oz. can can white beans rinsed
- 1/4 C. part-skim mozzarella cheese shredded
- 1/4 C. Parmesan cheese grated
Ingredients
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Instructions
- Heat 2 TBS olive oil in a large nonstick skillet over medium heat. Add onion and gnocchi. Cook, stirring often, until plumped and starting to brown, 5 to 7 minutes (if using pasta: precook the pasta) Transfer to a bowl.
- Add remaining olive oil to skillet. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes (if using frozen greens cook until warmed through). Stir in garlic, herbs, tomato powder, and canned tomatoes. Add beans and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan.
- Serve with a mixed green salad tossed with a vinaigrette and a slice of whole grain bread.
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