Due to the pepper Jack cheese, this egg casserole recipe has a little zip to it! At church brunches, it’s a tremendous hit.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 (16 ounce) package shelf-stable gnocchi (see Tip)
- 1 teaspoon extra-virgin olive oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- ½ cup water
- 6 cups chopped chard leaves or spinach
- 1 (15 ounce) can diced tomatoes with Italian seasonings
- 1 (15 ounce) can white beans, rinsed
- ¼ teaspoon freshly ground pepper
- ½ cup shredded part-skim mozzarella cheese
- ¼ cup finely shredded Parmesan cheese
Instructions
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, often stirring, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
- Add remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans, and pepper; bring to a simmer. Stir in gnocchi and sprinkle with mozzarella and Parmesan cheese. Cover and cook until cheeses are melted and sauce is bubbling, about 3 minutes.
- Tip: Look for shelf-stable gnocchi near other pasta in the Italian cuisine section of most supermarkets.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 5 g |
| Sodium | 505 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
One of the most satisfying and delicious dishes ever! My deepest thanks to the poster. My mods were few: 1)Used frozen spinach that I squeezed as dry as possible until I broke my damn colander 2) Added red pepper flakes It blew me away when this meatless dish drew my husband back for seconds.
Flavor good but I did not like gnocchi (never had it before). Probably would be good without gnocchi, as a nice side.
Ultimate comfort food! Very easy to make too. Sometimes I add chicken or Italian sausage but it is very satisfying by itself.
Pretty easy for a quick week night dinner. I had some beet tops that needed to be cooked so I threw into the mixture of greens I was using. Delicious
Followed the recipe as directed except for the addition of some dried basil and oregano. A very yummy quick meatless weeknight dinner. I will make this again!
Delicious! I’ve always boiled my gnocchi, but I don’t think I’ll ever do that again- pan-fried is way better. I pretty much just stuck to the recipe for the first time, but I love that there are so many possible variations. Will definitely be making again!
One of our new favorites. Sometimes I use chicken broth instead of the water. Either way, it’s great. Six cups of chard or spinach, I always use spinach, may seem like a lot but it really reduces as it wilts.
Even the carnivores in my family enjoyed this easy, tasty, low-cal vegetarian dish. I only had plain diced tomatoes so I added 1/2 tsp. Italian seasoning; I also ran out of garlic so threw on some garlic powder to makeup the difference. I think this must be a very forgiving recipe to taste good even with my substitutions. With the addition of black olives and a little more Italian seasoning, this could be five stars. Will try to get the can of diced tomatoes with Italian seasoning next time.
Delicious. Needs a little more liquid but otherwise a great quick healthy midweek meal.
This dish was so comforting and sooooooo good. It tasted so rich, flavorful and satisfying. I used kale instead of chard and it was fantastic. Just make sure to pull out the stems of the kale. Enjoy!
This turned out wonderfully! I loved it. I used broth instead of water as well and added spinach. Highly recommend.
Very good. Super easy to make.
Family favorite. We sometimes add italian sausage if we are in the mood for meat.
Family favorite. We sometimes add italian sausage if we are in the mood for meat.
made it for the first time just like the recipe substituting freshly made gnocchi. It was good but a bit bland for my taste. I think next time I’ll make it and use chicken broth instead of the water, and likely and some red pepper flakes.
I’ve made this several times and it’s been delicious each time.
I added some orzo pasta to mine to add a little substance and since I am not a vegetarian would definitely add some chicken next time! Super quick and simple – loved how it made the gnocchi turn out. My only note would be that it’s a bit of a “blank slate” when it comes to seasonings – I added some red pepper flakes and wished I’d added more. Would def make again!
Very good. Although I made a few changes. I added some italian sausage so it was no longer a veggie dish.I just removed the casings and cut the sausage into small pieces and put them in the pan with the onions. But I’m sure it would still be great without it. i just had to use up what I had in the fridge. I also only had a can of crushed tomatoes not diced. So since I had lots of tomatoes from my garden I chopped some of them up and threw them in. As well as halved cherry tomatoes. Everything else remained the same. I would make this again.
Made as written but used Vegan Mozzarella and Nutritional Yeast (Parmigiana substitute) since my husband is Vegan. Very yummy! Will definitely make this again and may try adding some Sun Dried Tomato’s next time.
Quick to put together. Added some Italian seasoning and crushed red pepper for flavor. Still a bit bland. But colorful and loaded with nutrition and potential.
My husband and I love this recipe!! It’s now one of our favorites. It’s fast and easy to make, very tasty!