Skillet Gnocchi with Chard and White Beans

O.K. another recipe from Eating Well. I can't help it. Everything on their site looks so good.
I was looking for a vegetarian dish since I felt like a lot of our dinners involved meat lately. This meal was appealing, because you can throw it all in a pan and it cooks up quickly. I never had chard before. It had a similar taste to cooked spinach, but a bit stronger with more texture.

Serves 6

INGREDIENTS

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 16-ounce package shelf-stable gnocchi, (see Tip)
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 cup water
• 6 cups chopped chard leaves, (about 1 small bunch) or spinach
• 1 15-ounce can diced tomatoes with Italian seasonings
• 1 15-ounce can white beans, rinsed
• 1/4 teaspoon freshly ground pepper
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup finely shredded Parmesan cheese
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  PREPARATION

  1. 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.  (After reading other people's comments about this recipe, I decided to boil the gnocchi instead and then add when the mixture is simmering. No regrets.)
  2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) 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.

  TIPS & NOTES

  • Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.

  NUTRITION

  Per serving: 325 calories; 7 g fat (2 g sat, 3 g mono); 8 mg cholesterol; 55 g carbohydrates; 14 g protein; 6 g fiber; 616 mg sodium; 360 mg potassium.
  Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (40% dv), Calcium & Iron (19% dv).
  3 Carbohydrate Serving
  Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat
  
  
  HUBBY RATING: 8 out of 10