* 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
* 1 16-ounce package gnocchi preserved (see Tip)
* A medium yellow onion, cut into thin slices
* 4 garlic cloves, finely chopped
* 1 / 2 cup water
* 6 cups chopped chard leaves, (about 1 small bunch) or spinach
* 1 15-ounce can diced tomatoes with Italian spices
* 1 15-ounce can white beans, rinsed
* 4.1 tsp freshly ground pepper
* 1 / 2 cup shredded part-skim mozzarella
* 04.01 cup finely shredded Parmesan cheese
1st 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook stirring often, until plumped and begins to brown, 5-7 minutes. Transfer to a bowl.
2nd Add the remaining 1 teaspoon oil type 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, 4-6 minutes. Add Swiss chard (or spinach) and cook stirring, until beginning to wilt, 1-2 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 has melted and the sauce bubbles, about 3 minutes.
Tips & Hints
* Tip: for stable gnocchi near other pasta in the Italian section of most supermarkets are looking for.
Per serving: 325 calories, 7 g fat (2 g Sat, 3 g mono), 8 mg cholesterol, 55 g carbohydrates, 14 g protein, 6 g fiber, 616 mg sodium, 360 mg potassium.
Nutrition bonus: Vitamin A (50% daily value), Vitamin C (40% DV), calcium and iron (19% dv).
3 carbohydrate serving
Exchanges: 3 starch, 1 vegetable dish, a lean meat, 1 fat