My fix? This dish, found over at EatingWell.com, is a great low-cal, vegetarian dish. The best way I can describe the taste is that it's like pizza. Through vegetables. The beans and gnocchi channel the doughy consistency and taste. The mozzarella and basil just set the whole thing off. And the best part? You can make this whole dish literally in ONE dish! Great for weeknight cooking when you don't want to waste more time cleaning up in the kitchen.
- 1 tbsp plus 1 tsp EVOO, divided
- (1) - 16 oz. pkg shelf-stable gnocchi
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 C water
- 6 C chopped chard leaves (about 1 small bunch), or spinach
- (1) - 15 oz. can diced tomatoes, Italian-style
- (1) - 15 oz. can white beans, rinsed
- 1/4 tsp freshly ground black pepper
- 1/2 C shredded part-skim mozzarella cheese
- 1/4 C finely shredded Parmesan cheese (or grated if that's what you keep on-hand)
- Heat 1 tbsp oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumbed and starting to brown, 5 to 7 minutes. Transfer to a bowl.
- Add the remaining 1 tsp oil and onion to the pan to cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes.
- Stir in tomatoes, beans and pepper and bring to a simmer.
- Stir in the gnocchi and sprinkle with mozzarella and Parmesan.
- Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.