Here I am with the flu and a fever... the works! And my hubby, Jon, went along with my plan for dinner. All I assisted with was relaying directions. We altered the original recipe a bit, but it came out tasting like a dryer version of my mom's vegetarian soup; a definite favorite of mine! Hence, why this recipe was so close to home.
I obviously didn't want to fool with the fresh ingredients and infect the rest of my lovely household so I sent hubs to the store to get what I needed for dinners for the rest of the week. Less than $20 and I have everything I need til Friday! I don't make it a habit to cook on the weekends...
If you need a quick 30 minute recipe (under 400 calories) during the week, this is a definite top 10 go to. I found this on pinterest so it does have an actual link, but since we added a few things differently, I'll post the version we made here. (excuse my over-exposed instagram pic)
SKILLET GNOCCHI WITH KALE & WHITE BEANS
- 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
- 1 small bunch of Kale
- 1 15-ounce can diced tomatoes with Italian seasonings (or you can use plain diced tomatoes and add enough dry Italian seasoning to taste)
- 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
- 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.
- 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 kale (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.