This is an ideal dish for a busy weekend because it can all be made in one skillet. Use fresh gnocchi, vacuum-packed gnocchi, or the kind you find in the refrigerated section of your market. Don't use dry gnocchi that needs to be cooked first or it will make the dish too mushy. This is a delicious vegetarian dish but If you need to please meat lovers, add some crumbled Italian sausage to the dish.
Ingredients: 1 package (16-ounces) potato gnocchi 2 tablespoons butter 2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, minced 1 can (15-ounces) cannellini beans, drained and rinsed 1 can (14.5-ounces) diced fire-roasted tomatoes, undrained 6 ounces fresh spinach, coarsely chopped 1/4 teaspoon pepper 1/2 to 3/4 cup vegetable or chicken broth 1/2 cup shredded mozzarella cheese Grated Parmesan cheese, for serving
In a large skillet, saute the gnocchi in 2 tablespoons of butter until lightly browned on all sides, about 5 minutes. Transfer to a plate.
In the same skillet, heat the olive oil over medium-high heat. Add the onion; cook until starting to brown slightly. Add the garlic; cook for 30 seconds. Stir in the beans, tomatoes, spinach and pepper; cook until the spinach is wilted. Stir in the broth; add enough to create a little sauce but you don't want it to be too soupy. Stir in the crispy gnocchi. Remove from the heat and sprinkle the mozzarella cheese over the top. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve dusted with Parmesan cheese.
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