Skillet gnocchi with kale and white beans (5-6 servings)

Cheesy gooeyness to the rescue!

You know that week where everything goes wrong -- your intestines turn against you for days on end and you turn in your grad work late and you're supposed to go see your parents on the afternoon your downstairs floor floods AGAIN? So you settle into a funk but then you realize there are worse problems in the world and you need to stop feeling sorry for yourself? So you stop being all mopey but then you feel guilty that you were self-pitying in the first place because you grew up Catholic and you have guilt issues? That week? Yeah, it's been that week.

Lucky for us, there are hearty, melty, secretly nutritious dishes like Eating Well's offering that can make you believe everything is right again. And all you need to regain your faith in the world is some plump potato dumplings, a couple handfuls of kale, and some creamy white beans.

You will need:

  • 1 Tbsp extra-virgin olive oil or butter
  • 1 (roughly) 16-oz package of non-refrigerated gnocchi (plain or flavored)
  • 1 Tbsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 cup dry white wine
  • 6 cups chopped kale, chard, or spinach leaves (any thick stems removed)
  • 1 15-oz can diced tomatoes with Italian seasonings
  • 1 15-oz can Great Northern beans, drained and rinsed
  • 1/4 cup shredded mozzarella cheese
  • Parmesan cheese to taste


  1. Cook the gnocchi in boiling water according to the package directions. (It'll probably ask you to boil them for about 2 minutes after they start to float.)
  2. As soon as you add the gnocchi to the boiling water, start melting the oil or butter in a large non-stick skillet over medium heat. When the gnocchi are done, use a slotted spoon to gently transfer them from the boiling water to the hot skillet. Cook them in the oil or butter, stirring often, until they begin to turn light brown and crispy on the outsides. 
  3. Next, sprinkle the onion and garlic powder over the gnocchi, pour the white wine into the bottom of the skillet, and place the greens on top of the gnocchi. Cover the skillet and let everything cook until the greens turn a vivid green and start to wilt (only a minute or two). 
  4. Stir in the tomatoes and beans and cook just long enough to warm them up. Sprinkle the cheeses over top and put the lid on for another minute to let the cheese melt. Serve immediately.

The original recipe tells you to brown the outside of the gnocchi without cooking them first, which is what I did the first two times I made this recipe. Unfortunately, they came out too doughy and didn't reheat well in the microwave the next day. Boiling them first takes a little more time, but it definitely makes the texture better, in my opinion. I think you'll find this dish satisfying and delicious! Plus, it's a great way to sneak in some extra veggies!