Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

“For years I have craved sugary foods, but didn’t know why. When I saw the local community center was offering a program on Stressed Out Bodies; Cravings, What Are These About I was intrigued to learn more. Michelle Sanderbeck's presentation helped me to understand why my body was craving certain foods and how to give my body the food and nutrients it needs so that I won’t crave the foods that I know that are not good for my health.” Andrew S.

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

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


Archive