Skillet Gnocchi with Chard and White Beans

This is my second time making this dish and it's outstanding. It's a perfect vegetarian dish. Or a new years resolution dish for that matter. It's from Eating Well's Jan/Feb issue.

The first time I made this I didn't use a non-stick skillet because my large one does not have a lid. I used a sautee pan. Really it's better to use a nonstick skillet as I did the second time with a lid borrowed from another cookware set.

I also subbed crushed red pepper for the black pepper because I like spicy food. And because every can of Italian-style tomatoes at the regular grocery store had HFCS I went with a can of Hunts roasted garlic. I had Italian style the first time I made it and I really didn't taste the herbs so it was no biggie.

I found shelf stable gnocchi with the dried pasta on the top shelf. The brand is Ferrara. You could use some from the refrigerated section but that will cost more.

Recipe HERE


Vicci said...

I saw this recipe in EW and was considering making it for dinner the next time a vegetarian friend comes to visit-- now I definitely will make it, based on your review. Thanks!