Posts Tagged ‘cannellini beans’


Toasted Gnocchi & Mozzarella/Rainbow Chard/Cannellini Bean/Tomato Sauce

August 18th, 2010

Maybe one of my favorite pasta dishes. Its literally got everything, greens from the rainbow chard, protein from the beans, cheesiness from the mozzarella, deliciousness from a good homemade tomato sauce. Best of all, you don’t have to get out a big pot of boiling water to cook the gnocchi. Toasting them gives them a good flavor and makes your life easier. If this shot below doesn’t make you want this, you may have problems!

Ingredients:

1 Package of Shelf Stable Gnocchi

2 Cups of Tomato Sauce (Please don’t use jarred tomato sauce, its too easy to make, see previous post)

1 Can of Cannellini Beans (White Kidney Beans)

1 Bunch of Rainbow or Swiss Chard, Washed and Chopped

1 Cup of Good White Wine, Approx.

1 Onion, Thinly Sliced

5-6 Cloves of Garlic, Halved and Thinly Sliced

1 Ball of Fresh Mozzarella

Olive Oil (and Truffle Oil if you’ve got it, I do)

Salt & Pepper

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As always, get your stuff together. Halve and thinly slice the garlic and the onions.

Trim off the rough ends and rinse the chard and pull the leafy green parts from the stem, reserving the stems for sauteing. Although I have no picture to illustrate it, you should roughly chop the chard, my bad. Then stack up all the steams and finely chop then add it to a bowl with the onions and garlic.

Drain and rinse your beans.

You’re all set…get cooking…heat a big skillet on medium-high heat. You want to make sure you pan is hot enough or when you add the gnocchi to toast, it will stick and not be good…so be sure its hot enough and then add the gnocchi. Once it starts to get some color and looks toasted, transfer to a plate.

Lower the heat to medium and add another lug of oil. Add the onions, garlic and chard and season with salt and pepper. Once those get soft, deglaze the pan with the white wine (by deglaze, I mean using a liquid to grab all the little bits stuck to the bottle of the pan, that is pure flavor).

Cook the wine for about 2 minutes then add the chard, season with more salt and pepper and put a lid on it. Cook it for about 5 minutes until its wilted down and mixed into the onions, garlic and chard.

Turn on the broiler in your oven and add the tomato sauce, the beans and the gnocchi, mix together and taste it to check for seasoning.

Slice up some mozzarella then place it on top of the gnocchi mixture, you can also add Parmesan cheese if you have it, but I forgot it here. Once your broiler is blazing, throw it in the oven and let that mozzarella toast until it has nice color.

To plate this, spoon some out into a bowl and drizzle a little bit of truffle oil, not too much. If you have none, you can use olive oil.

It’s just too easy to put together for you to not try this dish. DO IT, you are only depriving yourself if you don’t. Let me know how it went, what you think and what you might do different (scusato@gmail.com).