Pan-Toasted Chickpea Gnocchi With Beans And Greens

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup green beans cut into 1-inch pieces
• 1 cup canned unsalted chickpeas (garbanzo beans), rinsed and drained
• 1/2 cup canned unsalted kidney beans, rinsed and drained
• 1/2 cup canned diced tomatoes, drained
• 2 garlic cloves, sliced
• 1 medium head escarole/curly endive, chopped
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/3 ounce shaved Romano cheese

1. Remove the gnocchi from the refrigerator. Uncover.
2. Warm a heavy-bottomed skillet over medium heat.
3. TOAST THE GNOCCHI
4. Add the butter to the pan, swirl, melt, and bring to the foaming point.
5. Add the gnocchi, and saut for about 5 minutes, turning periodically, until evenly toasted.
6. Transfer the gnocchi to an oven-safe plate while you cook the escarole. Hold them in a warm place, preferably in a warm oven.
7. MAKE THE GREENS AND BEANS "SAUCE"
8. Raise the heat in the pan to medium-high and add the olive oil.
9. Add the green beans to the pan. Stir to deglaze the browned bits left behind by the gnocchi. Cook 2 minutes. The beans will retain a bit of a crunch.
10. Add the chickpeas, the kidney beans, the tomatoes, the garlic, and the escarole, and stir until the beans are heated through and the escarole has wilted, about 2 minutes.
11. Turn off the heat. Sprinkle the bean and endive mixture with lemon juice and salt.
12. Serve on a platter, with the greens and beans on the base and the gnocchi on top, with a sprinkling of Romano cheese.

butter, olive oil, green beans, beans, kidney beans, tomatoes, garlic, curly endive, lemon juice, kosher salt, romano cheese

Taken from www.myrecipes.com/recipe/pan-toasted-chickpea-gnocchi (may not work)