Gnocchi with Spinach and White Beans

This is one of the quickest, easiest healthy recipes I have.  It's also really good.  The original is called Skillet Gnocchi with Chard and White Beans and comes from EatingWell.com.  I usually make it with spinach because I'm more likely to have fresh spinach on hand for other recipes, but it would work equally well with chard, kale, or pretty much any other dark leafy greens.  I also find that it's tastier with the gnocchi boiled instead of fried in a skillet.  I don't like my gnocchi crunchy.

Ingredients

• 1 16-ounce package shelf-stable gnocchi
• 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 (I usually use more to add bulk without adding calories, also just to use up whatever leftover greens I happen to have.)
• 1 15-ounce can diced tomatoes with Italian seasonings (don't drain -- use all the juice)
• 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

 Directions

1. Bring a medium sized pot of water to a boil.  Add gnocchi.  It takes about 3 minutes to cook -- you'll know it's done when it floats.  Drain.

2. While water is coming to a boil and gnocchi is cooking, cook onion in a non-stick skillet over medium heat for 1-2 minutes.  Add garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add spinach (or greens of your choice) 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.