Tuesday, May 17, 2005

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
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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  1. Do you think that kale could be used instead of the chard? It looks delicious and I'll definately try it soon!

  2. Tracey - I think it sounds fine!

  3. We made this for dinner the other night. I loved the fact that it only involved one pot, and that it came together in just under 30 minutes. We used spinach instead of chard but it still tasted great. And I'm having the leftovers for lunch today! Thanks Joe.

  4. Michelle - Glad it turned out well!