I have a complex relationship with one-skillet dishes. On the one hand, it’s absolutely wonderful to have limited post-dinner cleanup. On the other hand, good flavors can sometimes be hard to come by in one-pan dishes. This recipe (lightly adapted from Eating Well) is the best of all worlds – easy to make, easy to cleanup, yet comforting and delicious to eat.
Hello, winter staple!
Prep Time: 15 min | Cook Time: 30 min | Serves: 4
- Olive oil
- 1 16oz package of shelf-stable gnocchi (regular or whole wheat)
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- 1/2 cup low sodium chicken broth
- 1 15 oz can diced tomatoes (either fire roasted or Italian seasonings)
- 1 15oz can white beans, rinsed
- 6 cups spinach or fresh chopped chard
- 1-2 yellow or red diced bell peppers
- 1/4 tsp freshly ground pepper (more to taste)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
Heat oil in a large nonstick skillet over medium heat. Once the pan is good and hot, add the gnocchi and cook, stirring often, until plumped and starting to brown (5-7 minutes). Remove gnocchi and set aside.
Add a bit more oil and sauté the onion and bell peppers for about 2 minutes. Add broth and garlic then cover cook until the onion and peppers are soft, about 4-6 minutes.
Add the spinach or chard and cook until reduced in size and starting to wilt (1-2 minutes).
Stir in the tomatoes, white beans, black pepper and bring to a simmer. Add the gnocchi and cook uncovered until the sauce begins to thicken a bit.
Sprinkle with both cheese and continue to cook until the cheese is melted and bubbling.
Stir in and simmer some crushed red pepper for a bit of spicy heat!