A healthy outside starts with a healthy inside!

Book an Appointment

"The long term benefits of homeopathy to the patient is that is not only alleviates the presenting symptoms but it reestablishes internal order at the deepest levels and thereby provides a lasting cure." George Vithoulkas

Skillet Gnocchi with Chard and White Beans

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi,
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
½ cup water
6 cups chopped chard leaves, (about 1 small bunch) or spinach
1 15-ounce can diced tomatoes with Italian seasonings 

1 15-ounce can white beans, rinsed
¼ teaspoon freshly ground pepper
½ cup shredded part-skim mozzarella cheese 

  Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.

Add the remaining 1 teaspoon oil and onion to the pan and 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.

Recipe Courtesy of Eating Well Magazine January/February 2009

Recent Posts


potato pomegranate chard leaves lime lemon Bartlett pears apricots Ginger paprika dr axe strawberries almond butter gorgonzola parsley garlic Gazpacho zucchini croutons Honey Chipotle brussel sprouts tahini Chicken and Broccoli Stir-Fry Roast Chicken vegetables Carrot cauliflower crust bruschetta cucumber broccoli salad cumin stir-fry pie crust eggs cheese gluten free banana split spinach peppers roasted carrots white beans breakfast nachos lemon zest garbanzo beans chicken salad Cauliflower Pizza Italian seasonings Beet-and-Apple Salad greek yogurt banana sandwiches scallops soup MACA pecans pastry cream cloves horseradish Squash Giada's Herbed Quinoa yogurt heavy cream Southwestern Salsa ACV quesadillas tomato juice Salmon chicken broth cambozola goat cheese dressing sweet potatoes pumpkin coconut bacon Shallot Guacamole Toast blueberries black bean Fruit Smoothie pasta sunflower seeds kalamata olives chili green beans hash browns fresh sage breakfast beets pomegranate molasses casserole pumpkin puree bell pepper Broccoli mayo roasted beets cashew Budda Bowl salad pear medjool dates onion olive oil white wine vinegar avocado Easy Frittata chia seeds roasted Roasted Brussels Sprouts bell peppers pistachios cashews walnuts raisins Salsa Kiwi croissants apple cider vinegar grapes Cinnamon Lemon Sage Tilapia protein powder thyme almond milk summer cucumbers roasted veggies eggplant Wraps red wine vinegar macaroni salad butter apple carrots quinoa tomato paste Citrus Roasted Shrimp Zucchini Parmesan Crisps Chicken gnocchi Almonds peaches Guacamole rosemary curry powder garlic ghee Arugula sugar oranges Gruyère cheese mushrooms sweet potato sage leaves spicy salmon honey berries tomatoes Lemon juice oregano hummus sourdough bread cranberries Reggiano Cheese tilapia Organic 3-Bean & Vegetable Soup clove Glaze vanilla bean ham cannellini hoisin sauce avocados