Tuscan Gnocchi with Burst Tomato Sauce
Fresh and easy.
Tuscan Gnocchi with Burst Tomato Sauce
Ingredients:
1 Tablespoon and one teaspoon of extra virgin olive oil
1 16-17 oz package gnocchi (I used whole wheat)
2 pints cherry or grape tomatoes
3 cloves of garlic
1/2 onion, diced
1/4 cup chicken stock
1 15 oz can of cannellini or white kidney beans, drained and rinsed
1 small bunch of Swiss Chard, stems removed and chopped (about 6 cups)
1/2 cup of fresh grated Parmesan or mozzarella cheese
pinch of nutmeg
salt and pepper to taste
2 Tablespoons of fresh parsley, chopped
Directions:Heat one tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the gnocchi and cook, stirring often, until they start to brown (about 5-7 minutes). Remove gnocchi from the skillet and set aside. Add another teaspoon of olive oil to the pan. Add the onion and cook about 5-6 minutes until tender. Add the garlic and cook for one more minute. Add the tomatoes, cover, and cook until tomatoes soften and begin to burst, stirring occasionally. Stir in the chicken stock, beans, chard, nutmeg, salt and pepper. Cook for 1-2 minutes until heated through and the chard has wilted down a bit.Sprinkle with cheese and parsley. Cover and remove from heat. Allow to stand for 3-4 minutes to melt the cheese.Enjoy!