Monday, January 16, 2012

Skillet Gnocchi with White Beans and Spinach

I had a wonderful weekend :)  And, it's actually starting to look like January in Billings!  It has been snowing (finally) since last night, and I couldn't be more content on a Martin Luther King day.  I treated myself to leftover Potato and Onion Frittata topped with sauteed bell peppers for breakfast.  Leftover eggs always kind of freaked me out, but this dish could not have reheated better!  I look forward to indulging in my last piece tomorrow morning before work.

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!

1 comment:

  1. Katie,

    I made this tonight and my whole family LOVED it!!! Thank you for posting, keep posting vegetarian recipies!!!!