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Warm tummies and hearts on frosty nights with this yummy skillet dish full of spinach, tomatoes, beans, gnocchi, melty cheese and Italian flavors. It makes a fast and easy meal-in-one. —Julianne Meyers, Hinesville, Georgia
This recipe is:
Healthy
Quick
Editor's Note: Look for potato gnocchi in the pasta or frozen foods section.
Nutritional Facts 1 cup equals 307 calories, 6 g fat (2 g saturated fat), 13 mg cholesterol, 789 mg sodium, 50 g carbohydrate, 6 g fiber, 13 g protein.
Originally published as Gnocchi with White Beans in Healthy Cooking December/January 2011, p51
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on May. 19, 2012 by soccer_mom
This quickly became our family favorite for Meatless Monday. Super easy to make in no time at all makes it minutes from stove to table. The flavor is amazing!
Reviewed on Mar. 19, 2012 by cindyost
Excellent for vegetarian meal.
Reviewed on Mar. 01, 2012 by DEADMOON7
The flavor was so wonderful that if you added parmesean cheese, it would actually take away from the flavor of the meal itself.
Reviewed on Feb. 15, 2012 by JessyM
Excellent recipe, very easy and great for a warm, quick after work meal. I wasn't sure if my husband would like it, but I think he would eat it every other day if I would make it that often! I follow the recipe exactly other than omitting the onion (which we don't care for). Thank you for sharing.
Reviewed on Feb. 01, 2012 by Delores14
There are many things I liked about this recipe, it was easy to make, it was yummy, it was healthy, and my whole family enjoyed it. My six year could pick around the things he didn't like (spinach). The only change I made was less onion because I thought an entire onion would be overpowering. This is a great weeknight dinner!
Reviewed on Jan. 26, 2012 by jane serafin
Excellent as a side dish, also works well with some cooked chicken as a meal.This is an easy dish to make. Thanks.
Excellent as a side dish, also works well with some cooked chicken as a meal.
This is an easy dish to make. Thanks.
Reviewed on Jan. 23, 2012 by swishtrish34
Definitely won't be making again. Not enough flavor...needed more of a tomato base. After tasting the dish in its original form, I ended up adding a small can of tomato sauce. Better, but still not that great. I also don't see how beans fit in this dish. The texture of the gnocchi and the beans is the same...too mushy.
Reviewed on Jan. 12, 2012 by Beckster19
This is actually a delicious meal, but I know this because I first encountered the recipe in the "500 Calorie Dinners" cookbook by Eating Well, at least two years ago. There it's titled "Skillet Gnocchi with Chard & White Beans" and it tastes even better with Swiss chard. Swiss cheese tastes wonderful too if you don't have mozzarella handy. I'm disappointed that no one double-checked to make sure the recipe was original or personal before publishing it here.
Reviewed on Jan. 09, 2012 by Sparkles978
This is a wonderful, tasty meal. I made it according to the recipe, except added some Italian seasonings when cooking the gnocchi. This is great served with garlic bread and salad. Thanks for the recipe !
Reviewed on Jan. 07, 2012 by chefdesucre
very tasty. I might cut down on the spinach a bit next time, but great otherwise.
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