Menu
A healthy outside starts with a healthy inside!

828.734.7702    
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


Tags

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


Archive