Skillet Gnocchi with Spinach and White Beans

If you're looking for a healthy, vegetarian dish, then this is perfect for you! I got the recipe from here, and the original calls for using chard, but does offer spinach as a substitute, which is what I do instead. Spinach is a more commonly found leafy green that's in our fridge, so I figured why not just stick with that.

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi, (you can find this in the pasta section at the grocery store)
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped 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

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
  2. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
  3. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. 
  4. Stir in garlic and water. 
  5. Cover and cook until the onion is soft, 4 to 6 minutes.
  6. Add spinach and cook, stirring, until starting to wilt, 1 to 2 minutes.
  7. Stir in tomatoes, beans and pepper and bring to a simmer.
  8. Stir in the gnocchi and sprinkle with mozzarella and parmesan.
  9. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Per serving:
325 calories
7 g fat (2g sat, 3 g mono)
8 mg cholesterol
55 g carbohydrates
14 g protein
6 g fiber
616 mg sodium
360 mg potassium

Vitamin A (50% daily value)
Vitamin C (40% dv)
Calcium & Iron (19% dv)

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat

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