First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted From EatingWell.com
1 Tbls. plus 1 tsp. extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi
1 cup leeks, thinly sliced, white part only
4 cloves garlic, minced
1 small bunch chard (about 6 cups)
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Strip leaves from chard finely chop stems to make about 1 cup. Coarsely chop leaves to make 6 cups. 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, chard stems and leeks to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and liquid from the canned beans. Cover and cook until the vegetables are soft, 4 to 6 minutes. Add chard leaves 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. Serves 6.