Skillet Gnocchi with Chard and Chickpeas

Skillet Gnocchi with Chard and Chickpeas (Adapted from Eating Well)

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
16 ounces packaged gnocchi
3/4 cup thinly sliced onion
4 garlic cloves, minced
1/2 cup water
6 cups chopped chard leaves
14.5 ounce can diced tomatoes with Italian seasonings
16 ounce can chickpeas, rinsed and drained
salt
fresh ground black pepper
2 ounces (about 1/2 cup) shredded mozzarella cheese
1 ounce (about 1/4 cup) fresh grated Parmesan cheese

In a large skillet, heat 1 tablespoon oil over medium. Add gnocchi - cook, stirring often, until they begin to brown, about 5 to 7 minutes. Scoop gnocchi out and place into a bowl.

Add remaining teaspoon of oil and onion to the skillet - cook, stirring, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, about 4 to 6 minutes. Stir in chard - cook, stirring, until chard begins to wilt, about 1 to 2 minutes. Stir in tomatoes and chickpeas - season with salt and pepper. Bring to a simmer - stir in gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese has melted and the sauce is bubbling, about 3 more minutes.

Makes about 4 servings.

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