It seems like forever since we've posted for the Secret Recipe Club. I'll admit that taking December off was nice as it was very busy with holidays, ACL recovery for my daughter and I ended up sick with a cold on Christmas Day and am still fighting it.
It is nice to back up and running though with our January assignments. If you're not familiar with SRC check out the link above for more information. I have found so many wonderful blogs through this little bloggy club and I thoroughly enjoy getting the e-mail each month with my next assignment. What I like about this club is that you get to choose what you make. You get to browse your secret blog's recipe archives and find one, or two, or too many recipes that you'd like to try out. Sometimes it's easy, sometimes, not so much...too many to choose from.
This month I was assigned the blog Shockingly Delicious. Is that an awesome name or what! Check out her About Me page to learn more about her and her wonderful blog and life. There were three recipes I marked. Her Soaked and glazed lemon bundt cake, her Spinach Gruyere Potato Gratin, and her Vegetarian Skillet Gnocchi with White Beans and Swiss Chard, which obviously from the title is the one I went with. It was a tough decision because that lemon bundt cake looked so good, but my oldest loves gnocchi and wanted me to try that.
Sometimes it is hard for me to find Gnocchi in the grocery stores. If I had more time, I would have made my own (because I'd just like to try that sometime). I do know that Trader Joe's always carries them. I went grocery shopping last week, went in to TJ's and walked out...without Gnocchi...thankfully I remembered while I was still in town and stopped back in there to grab a pack.
Click on this link for Dorothy's post complete with photos of the steps. This did not take long to make, and even my youngest, who was a bit skeptical admitted that it was better than she thought. Of course there was cheese on top so that probably helped her enjoy it a bit more.
Let's get going on that recipe.
1 Tbs + 1 tsp. olive oil, divided
1 16 oz. pkg. shelf stable gnocchi (usually found near pasta aisle or by other Italian food..not in all stores)
1 yellow onion thinly sliced (we are not huge onion fans so I just used a little bit of onion)
4 cloves garlic finely minced (oh yah! I used all 4)
1/2 c. water
6 c. chopped Swiss Chard leaves or Spinach
1 15oz. can diced tomato in Italian seasoning (I used 4 Roma Tomatoes, chopped with their juices, then used basil, oregano, pepper and some italian seasoning)
15 oz. can white beans, drained and rinsed
1/2 c. shredded mozzarella
1/4 c. shredded parmesan cheese
1. Heat 1 tbs. of oil in a non-stick skillet over medium heat. Add gnocchi and cook till they start to plump up and lightly browned, about 5-7 minutes. Remove to a bowl.
2. Add remaining 1 tsp. oil to pan and add onion and cook, stirring over med. heat for 2 minutes. Stir in garlic and water. Cover and cook until onions are soft, about 4-6 minutes.
3. Add chard and cook 1-2 minutes or until it begins to wilt. Add white beans, tomatoes, spices (if using fresh tomatoes) and bring to a simmer. Add gnocchi and cook to heat through.
4. Sprinkle with cheeses and allow to melt. Serves 5-6 or in our case 4.
*Note: I used two pans. I used a non-stick skillet for the gnocchi, but it's not very deep so I used my large stainless steel for all the remaining steps.
With Joy UNquenchable,