Skillet Gnocchi with Chard and White Beans
Elevate your weeknight dinners with this hearty and vibrant Skillet Gnocchi with Chard and White Beans recipe! In just 30 minutes, you’ll create a comforting one-pan dish bursting with flavors and textures. Pillowy, golden-crisp gnocchi is paired with tender Swiss chard, creamy white beans, and juicy cherry tomatoes, all gently simmered in a light vegetable broth. Fragrant garlic and a touch of crushed red pepper flakes add depth and a subtle kick, while a sprinkle of Parmesan cheese (optional but highly recommended) takes this dish to the next level. Perfect for a wholesome vegetarian meal, this recipe is not only easy to prepare but also packed with nutrients and vibrant colors. Whether you're looking for a quick weeknight dinner or a crowd-pleasing side, this skillet gnocchi is sure to satisfy.
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Recipe Information
Ingredients
- 500 grams potato gnocchi (store-bought or homemade)
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes (optional)
- 250 grams cherry tomatoes, halved
- 400 grams cooked white beans (cannellini or great northern beans), drained and rinsed
- 4 cups Swiss chard, stems removed and leaves roughly chopped
- 0.5 cups vegetable broth
- 0.25 cups grated Parmesan cheese (optional for serving)
- to taste salt
- to taste black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the gnocchi in a single layer and cook for 4–5 minutes, stirring occasionally, until golden and crispy. Transfer the cooked gnocchi to a plate and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and crushed red pepper flakes (if using) and sauté for 30 seconds, until fragrant.
Add the cherry tomatoes to the skillet and cook for 4–5 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices.
Stir in the white beans and chopped Swiss chard. Cook for 3–4 minutes, until the chard wilts.
Pour in the vegetable broth and season with salt and black pepper to taste. Simmer gently for 2–3 minutes, allowing the flavors to meld together.
Return the crispy gnocchi to the skillet and toss to combine with the vegetables and sauce. Cook for an additional 2 minutes to heat everything through.
Serve immediately, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 6134 mg | 267% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 18.1 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1094 mg | 84% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4163 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
