Skillet Gnocchi with Spinach & White Beans
January 9, 2009
Three cheers for this dish from Eating Well magazine! Skillet Gnocchi with Chard & White Beans is the best new recipe I’ve made in a long time, plus it’s good for you (the nutritional information follows the recipe at that link). I followed the recipe exactly, and did their suggested substitution of spinach (baby spinach, a large 11 oz. container from Earthbound Farm) for the chard.
I was really skeptical about using the single 16 oz. package of shelf-stable gnocchi — it just didn’t look like much, and I was hoping to feed 4 adults plus the kids. I decided to trust in the recipe, and there was really just the right amount. The spinach, beans, and tomatoes really bulk up the recipe so that the gnocchi is not the main attraction, but rather just one ingredient that adds heft to the dish.
Even with a moderate amount of cheese, it tasted very creamy and rich. In fact, once the cheese melts in, you’re left with something like a pink sauce. I think the white beans add a layer of creaminess as well.
Me and all the women on J.’s side of the family loved this recipe. And when I say “all,” I am even including my honey 11-month old niece who gobbled down bits of the gnocchi! My own kids would not eat a bite. I will definitely make this recipe again in the future: tasty, easy, and healthy.
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Filed under: Pasta,Veggie Mains
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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9 Comments
1.
Lauren | January 9, 2009 at 7:03 pm
Baby M couldn’t understand why there was no more gnocchi in her bowl (she was having the leftovers). I tried to explain but to no avail!
2.
Aunt Barbara | January 9, 2009 at 8:14 pm
I copied this recipe to make later this week. Looks good. Thanks, Dara.
3.
Sharon | January 10, 2009 at 9:25 am
I’m definitely going to make this – my family would like it. And healthy is a bonus!!
4.
Grandma Renee | January 10, 2009 at 10:46 am
This meal was very yummy!!! All of us really enjoyed it.
5.
Carol | January 10, 2009 at 10:47 am
This looks great! I usually don’t eat gnocci because it puts me on carb overload, but with the protein-rich beans, this might be one that would work for me.
6.
Jodi | January 10, 2009 at 10:03 pm
Oh, this looks good! I might actually make this. No wonder M couldn’t understand why it was all gone;)
7. chickinthekitchen.com &ra&hellip | January 11, 2009 at 4:17 pm
[...] Thursday night, when I was cooking the Skillet Gnocchi with Spinach & White Beans, I chopped up some extra onions and put them in a Ziploc in the fridge. I also rubbed a mixture of [...]
8.
Jodi | January 11, 2009 at 5:46 pm
Hey, what would you do if you couldn’t find shelf stable gnocci? Can I buy the “fresh” from the refrigerated section at the grocery store?
Yes, use fresh and don’t make any changes to the recipe. If you use frozen, I’d probably par-boil them first, then drain them before I browned them in the skillet. — Dara
9.
Avigail | January 20, 2009 at 3:07 pm
I made this on Sunday, everyone liked it & had seconds. Most people don’t ask for encores on my cooking, so that was pretty exciting
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