One Pot Skillet Gnocchi with White Beans, Spinach, and Tomatoes

 It’s officially fall now, even if it is 90 degrees here. Last week was rainy and cold, and I pulled out my boots and ate more soup than one person probably should. This week, we are back to summer weather, now consuming our share of  heirloom tomatoes and corn on the cob. Utah weather…that is all I have to say.

In case you actually live somewhere that seems to understand that it is fall, here is a warm one pot dish that is dead easy to get on the table and perfect for the slight chill that comes with autumn evenings. Don’t be afraid to get the gnocchi nice and crisp–the texture they bring is my favorite part of this dish.

One Pot Skillet Gnocchi with White Beans, Spinach, and Tomatoes

 

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Serves: 4-6 servings

Ingredients

• Olive oil
• 1 16-ounce package gnocchi
• ½ medium onion, chopped
• 4 cloves garlic, minced
• ½ cup chicken broth
• 4 cups spinach leaves
• 1 15-ounce can diced tomatoes
• 1 15-ounce can white beans, drained and rinsed
• Salt and freshly ground pepper to taste
• ½ cup freshly grated Parmesan cheese

Instructions

1. Heat about 2 tablespoons oil in a large cast iron or nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until crisped and golden brown, about 10 minutes. Transfer to a bowl and keep warm.
2. Add another 1 tablespoon or so of olive oil to the pan. Add onion and cook, stirring, over medium heat until onions begin to soften, about 5 minutes. Stir in garlic and cook for another minute. Stir in broth, cover, and cook until the onions are soft, about 5-10 minutes. Add tomatoes, beans, and salt and pepper to taste. Bring to a simmer and let cook for another 10 minutes. Add spinach and let wilt about 1-2 minutes. Stir in the gnocchi and let re-warm. Sprinkle with cheeses and serve.

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