gnocchi with beans and spinach

gnocchi with beans and spinach dragitthroughthegarden.wordpress.comPart three of meatless meals: Gnocchi with beans and spinach. Lauren made this gnocchi a while back and I was very thankful for a homecooked meal that I didn’t have to cook. Not that my mom doesn’t cook me dinner when I’m home. I don’t want momma to read this and think I’m telling the world she deprives me of food. Although if I were to look in the pantry right now, I’d say my choices would probably be pretty grim…

But, seriously, with meals like this, I could go vegetarian.

Okay, maybe I will take that last part back and rephrase: I do not miss meat with meals like this, but I certainly want it in some meal at least once per week. Is that too much to ask?

As I posted here about a week ago, I was set to begin the “Eat your Heart out” Diet on Wednesday. I went to the grocery store and stocked up on fruits and veggies for the first few days. And then, two-thirds into my fruit day, the first day of the diet, I could not do it anymore.

I’m a baby. What can I say? I never would have thought I would be saying that I got stuck on the fruit day. I love fruit! But… not so much for dinner. And not so much as the only thing to eat all day. The acidity and sweetness were killing me. Seriously. My teeth hurt.

So, I made a refried bean quesadilla for dinner and called the whole diet thing done.

I guess maybe I should just start trying to eat a little bit healthier instead…

gnocchi with beans and spinach

Makes 6 to 8 Servings

Ingredients:
2 tablespoons plus 2 teaspoons olive oil, divided
2 16-oz. packages dried gnocchi
1 medium onion, thinly sliced
6 garlic cloves, minced
1 cup water
6 cups chopped baby spinach
2 15-oz. cans diced tomatoes with Italian herbs
1 15-oz. cans white beans, drained and rinsed
Salt and pepper, to taste
1 cup shredded mozzarella cheese (use part-skim to cut down on fat)
¼ cup shredded Parmesan cheese

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add gnocchi and cook for about 7-9 minutes, until lightly browned, stirring often. Transfer to a bowl.

Heat 2 teaspoons olive oil in the same skillet over medium heat. Add onion and cook until translucent, about 4 minutes. Add in garlic and stir often until it turns lightly brown, about 1 minute. Add in water and continue cooking until onion is fully cooked, about 4-6 minutes. Add in spinach and cook for an additional 2 minutes, until it begins to wilt. Add tomatoes and beans. Season with salt and pepper. Stir until combined. Bring to a simmer. Sprinkle mozzarella and Parmesan cheese over the top and cover for about 3-5 minutes, until cheese is melted.

If you want, you can pop it under the broiler for of  to get nicely browned cheese on top.

Source: Eating Well

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