T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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Skillet Gnocchi, Chard & White Beans

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.

Find more recipes by produce: Chard, Go-to Suppers, leeks