Skillet Gnocchi with Chard and White Beans

Surprised at how fast this yummy, gooey, Italian gnocchi dinner came together! I did have a bit of a problem though... the recipe calls for "package shelf-stable gnocchi" and but I couldn't find any so I purchased a bag of frozen potato gnocchi from Whole Foods. I let it defrost before using because they were to go right into the skillet. Directions on package said to defrost and boil. So they ended up being pretty mushy. They didn't want to brown either. But I just cooked it all a bit longer and didn't care when the gnocchi all mushed together - the end taste is so satisfying and no one even noticed.

Skillet Gnocchi with Chard and White Beans Serves 6 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 1/2 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 1/4 teaspoon freshly ground pepper 1/2 cup shredded part-skim mozzarella cheese 1/4 cup finely shredded Parmesan 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.