Gnocchi with White Beans

• Vegetarian

• Produce

  • 1 package Baby spinach, fresh
  • 2 Garlic cloves
  • 1 can Italian diced tomatoes
  • 1 can Kidney or cannellini beans, white
  • 1 Onion, medium

• Pasta & Grains

  • 1 package Potato gnocchi

• Baking & Spices

  • 1/4 tsp Pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Mozzarella cheese, part skim
  • 3 tbsp Parmesan cheese, grated

Found on tasteofhome.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 package (16 ounces) potato gnocchi
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 package (6 ounces) fresh baby spinach
• 1/4 teaspoon pepper
• 1/2 cup shredded part-skim mozzarella cheese
• 3 tablespoons grated Parmesan cheese

Directions

• Directions In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through. Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted. Yield: 6 servings. Editors Note: Look for potato gnocchi in the pasta or frozen foods section. Originally published as Gnocchi with White Beans in Healthy Cooking December/January 2011, p51 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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