Mozzarella cheese, partially skimmed
(organic - or vegan - no dairy)
1/4 cup
Parmesan cheese, grated
(or use nutritional yeast - no dairy)
Instructions
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.
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.
Stir in tomatoes, beans, and pepper, and simmer. Stir in the gnocchi and Swiss chard and cook, stirring, until starting to wilt - 1 to 2 minutes.
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.
