I discovered one of my new favorite vegetarian meals on Friday -- Skillet Gnocchi with White Beans and Spinach. Not only is this dish incredibly healthy, inexpensive, and easy, the combination of flavors complement each other so well and literally form a culinary orgasm in your mouth. Seriously. I take advantage of cooking with spinach as much as possible as it is a powerhouse of nutrition -- loaded with Omega 3 fatty acids and tons of vitamins. I love using beans as a protein, and pairing them with spinach and gnocchi (my Mom's fave) is a combination that I will try again and again!! Although I would like to try making gnocchi from scratch, I used store-bought gnocchi, which only takes about 5 minutes to cook. My roommate, Megan, and I lost our minds over this dish. She primarily eats vegetarian dishes, and she was in awe of this meal. In fact, although she doesn't fancy herself a cook or play with recipes very often, she is dead-set on making this dish on her own!! I couldn't be prouder :) Enjoy, and bon appetit!!
Skillet Gnocchi with White Beans and Spinach
Serves 6, 1 cup = 307 calories!!
1 medium yellow onion, chopped
1 red or orange bell pepper, ribs and seeds removed, chopped (yellow would be fine, too, but I like using red or orange for aesthetic value)
1 tablespoon olive oil
2 garlic cloves, minced
1 package (16 ounces) potato gnocchi, boiled
2 tablespoons butter
1 package (6 ounces) fresh baby spinach
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14.5 ounces) Italian diced tomatoes, undrained (I used diced tomatoes with basil and oregano)
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons grated parmesan cheese
In a large skillet, saute onion in oil until tender. Add garlic, and cook 1 minute longer. Meanwhile, cook gnocchi according to package directions (you usually boil in water for approximately 5 minutes -- gnocchi will float to the surface when cooked). Add 2 tablespoons butter to skillet. Remove gnocchi from water with a slotted spoon and add to the skillet. Cook and stir for 5-6 minutes or until gnocchi is golden brown; I like it to get a little seared and crispy. Stir in spinach, and cook until spinach is wilted (approximate 3-5 minutes). Add the beans, tomatoes, and pepper; heat through. Sprinkle with the cheeses, and cover and remove from the heat. Let stand for 3-4 minutes or until cheese is melted.
Right after I added the gnocchi to the dish. Let those babies sear and get a bit crunchy!!
A few minutes after sprinkling with cheese. Scoop right out of the skillet to serve!