| 11 | 30 | 361 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 5 |
| 1 1/2 tbsp | Extra virgin olive oil (divided) |
| 2 1/2 cup | Pasta, Gnocchi (organic, potatoe, gluten-free) |
| 1 medium | Yellow onion (thinly sliced) |
| 4 clove(s) | Garlic (minced) |
| 1 can(s) (16 oz) | Tomato sauce, canned |
| 1 can (15oz) | White beans, canned (rinsed and drained) |
| 1 dash | Black pepper (freshly ground) |
| 1/2 cup, shredded | Mozzarella cheese, partially skimmed (organic - or vegan - no dairy) |
| 1/4 cup | Parmesan cheese, grated (or use nutritional yeast - no dairy) |
| 1 dash | Sea Salt (or to taste) |
| 6 cup | Swiss chard (chopped, leaves) |
1. Heat 1 tablespoon olive 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.
2. Add the remaining 1 tablespoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water (1/2 cup). Cover and cook until the onion is soft, 4 to 6 minutes.
3. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and chard and cook, stirring, until starting to wilt, 1 to 2 minutes.
4. Sprinkle with mozzarella and parmesan (or non-dairy substitutes). Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
5. Season with salt and pepper.
| Grain | 1.3 |
| Meat Alternative | 0.4 |
| Milk Alternative | 0.3 |
| Vegetables | 2.8 |
