Skillet Gnocchi With Chard And White Beans

• 1 tablespoon extra virgin olive oil, plus
• 1 teaspoon extra virgin olive oil
• 1 (16 ounce) package shelf-stable gnocchi
• 1 medium yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1/2 cup water
• 6 cups chopped chard leaves (about 1 small bunch) or 6 cups baby spinach leaves
• 1 (15 ounce) can tomatoes seasoned with basil garlic & oregano
• 1 (15 ounce) can white beans (I used cannelini or white kidney beans)
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon kosher sea salt
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup finely shredded parmesan cheese
• OPTIONAL
• 1/2 teaspoon dried oregano, dried basil or 1/2 teaspoon dried Italian seasoning

1. Heat 1 tablespoon oil in a large non-stick skillet over medium heat.
2. Add gnocchi and cook, stirring often, until gnocchi are plumped and starting to brown, about 5 to 7 minutes. Transfer to a bowl.
3. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring over medium heat for 1-2 minutes.
4. Stir in garlic and water. Cover and cook until the onion is soft, 2 to 4 minutes.
5. Add chard (or spinach) and cook, stirring until the leaves start to wilt, about 1-2 minutes.
6. Stir in tomatoes, beans, salt and pepper and bring to a simmer. Add optional seasoning if using.
7. Stir in the gnocchi and sprinkle with mozzarella and Parmesan cheeses.
8. Cover and cook until the cheese is melted and bubbling, about 3 minutes.
9. Serve with a green side salad.

extra virgin olive oil, extra virgin olive oil, yellow onion, garlic, water, chard, tomatoes, white beans, fresh ground pepper, kosher sea salt, mozzarella cheese, parmesan cheese, oregano

Taken from www.food.com/recipe/skillet-gnocchi-with-chard-and-white-beans-367677 (may not work)