Skillet Gnocchi

 I had some gnocchi in the pantry for a while now, still good, shelf stable but I've been trying to use up some pantry and freezer items. I found this recipe for Skillet Gnocchi at Swanson Health Products and made it using the stuff I had on hand, below is my revised version.

• 1 teaspoons olive oil
• 16 ounces whole wheat gnocchi with sweet potato
• 1 medium vidalia onion, thinly sliced
• 1/2 teaspoon garlic powder
• 1/2 cup water
• 5 ounces organic baby spinach
• 1 can stewed tomatoes chopped
• 1 can great northern beans, drained and  rinsed
• 1/4 teaspoon black pepper
• 1/2 cup shredded Diaya mozzarella cheese
• 1/4 cup parmesan cheese

Cook gnocchi according to package directions, drain and set aside.

Heat olive oil in a large non-stick skillet over medium heat. a bowl. Add onion and cook over medium heat for 2 minutes.

Stir in water and garlic powder. Cover and cook 4 to 6 minutes, or until the onion is soft.

Add in spinach and cook, stirring, for 1 to 2 minutes, until spinach start to wilt.

Stir in tomatoes, beans and pepper and bring to a simmer.

Stir in gnocchi and sprinkle with cheeses.

Cover and cook for 3 minutes, or until cheese is melted and sauce is bubbling.

Makes 6 servings. Enjoy.