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Recipes that only require one pot automatically get brownie points with me. There’s nothing more irritating than looking around your kitchen after fixing dinner and realizing you’ve dirtied up 4 or 5 pots. If a recipe is a one pot meal and it’s quick, double brownie points. Gnocchi is one those things everyone should keep in their pantry. For one thing, it’s a carb-aholics dream but more importantly it can be mixed with 2 or 3 ingredients and bam, you have a meal.
Skillet Gnocchi with Spinach and Chickpeas
- 2 teaspoons olive oil
- 1 16-ounce package gnocchi
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic diced fine
- 1/2 dry white wine
- 6 cups spinach
- 1 15 oz can diced tomatoes with Italian seasonings
- 1 15 oz can chickpeas drained and rinsed
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded smoked gouda
- Heat skillet over medium heat and add 1 teaspoon of olive oil. Saute gnocchi in skillet until lightly brown, about 5 to 7 minutes. Transfer to a bowl.
- Add remaining olive oil to skillet. Add onion a stir for 2 minutes. Stir in garlic and wine. Cover and cook until the onion is soft, 4 to 6 minutes.
- Stir in tomatoes, chickpeas, and pepper. Bring to a simmer.
- Stir in the spinach and gnocchi and sprinkle with smoked gouda. Cover and cook until the cheese is melted and the sauce is bubbling and spinach is wilted, about 3 minutes.