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Pizza Gnocchi

Pizza Gnocchi

Serves: 4

INGREDIENTS

  • 2 teaspoons extra-virgin olive oil
  • 1 (16 ounce) package shelf-stable whole wheat gnocchi (can substitute whole wheat penne or rigatone or fusilli pasta instead)
  • 1 teaspoon extra-virgin olive oil
  • 1 medium yellow onion
  • 4 cloves garlic
  • 1/2 cup water
  • 6 cups (one medium size bunch) chard, kale, or spinach greens
  • 1 (15 ounce) can diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 (15 ounce) can white beans, rinsed
  • 1/4 teaspoon freshly ground pepper
  •  1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup finely shredded Parmesan cheese

DIRECTIONS

  1. Chop veggies: onion into approximately ½ inch squares and set aside. Finely chop garlic (or use garlic press) and set aside. Clean and chop greens and set aside.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to bowl or plate
  3. Add the remaining 1 teaspoon of olive oil (to preheated pan) and add onion to the pan and cook, stirring, over medium heat, for 3-4 minutes or until browned. Stir in garlic and cook for 1 min until browned. Add water. Cover and cook until the onion is soft, 3-4 more minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans, herbs (basil and oregano), and pepper and bring to a simmer.
  4. Add the gnocchi on top and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.