be wondering whats the big deal my mom does that all the time? Well
that is your mom, he he (do not tell her I said that).
Any who, it was chuck full of loads of different things, see she
was trying out a new recipe.
First she made a snack with fruits and dipping sauces.
I got my first taste of watermelon!! I see Maggie and Mitch always eating it
so with enough begging finally I got to taste what all the fuss was about.
Boy what a mess it made. BOL
So with out further ado, here is the montage of the preparation of
Skillet Gnocchi with Spinach and White Beans.
(30 minutes from start to finish)
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi (see Tip)
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves (about 1 small bunch) or spinach
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
side note: sorry I have been MIA lately summer is a hard time to keep up on every body and to keep up on my own blog. I am here and thinking of you, I am visiting as much as I can just may not always leave a comment. I hope to be back in full gear soon, when the time alots it. =)