Skillet Gnocchi with Spinach, Tomatoes, and White Beans

Serves 4-6.

3 Tablespoons extra-virgin olive oil, divided

1 16-ounce package gnocchi

½ medium yellow onion, chopped

4 cloves garlic, minced

½ cup chicken broth or water

4-5 cups spinach leaves

1 15-ounce can diced tomatoes, regular or Italian seasoned

1 15-ounce can white beans, drained and rinsed

Salt and pepper to taste

½ cup shredded mozzarella cheese

¼ cup freshly grated Parmesan cheese

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped up and golden brown, about 10 minutes. Transfer to a bowl and keep warm.

Add remaining 1 tablespoon oil and onion to the pan and cook, stirring, over medium heat for 2 minutes. Stir in garlic, cook for another minute. Stir in broth, cover, and cook until the onions are soft, about 5-10 minutes. Add tomatoes, beans, salt, and pepper. Bring to a simmer and let cook for another 10 minutes. Add spinach, and cook, stirring, until wilted, about 1-2 minutes. Stir in the gnocchi and sprinkle with cheeses. Cover and let cook a few more minutes until gnocchi is warm, cheese is melted, and sauce is bubbling. Serve warm.