Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

Joanne S. says: I was quite pleased with the whole experience. Look forward to my next appointment.
Great Lunch and Learn

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


Tags

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


Archive