Italian Stew

This recipe is part of a regimen I feed to add weight to my CF DDF508, GERD, CFRD 35 y/o husband.

1 tablespoon plus 1 teaspoon olive oil, divided
16 -ounces of gnocchi (or shelf-stable gnocchi from the store), cooked
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped geen leaves, (ex: spinach, chard, collard greens)
2 diced roma tomatoes
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1 tsp Italian seasoning
1/2 cup shredded mozzarella cheese
1/4 cup finely shredded Parmesan cheese

Heat 1 tablespoon 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 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 the onion is soft (careful not to burn it).
Add greens and cook, stirring, until starting to wilt, (1 to 2 minutes).
Stir in tomatoes, beans, Italian seasoning 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).

Depending on the type of gnocchi you use, the carb count will widely vary. Below are carb counts from just the 16 oz of gnocchi.

Goat cheese gnocchi: 12g carbs

Ricotta cheese gnocchi: 108g carbs

Gluten free gnocchi: 116g carbs

Pumpkin gnocchi: 136g carbs

Potato gnocchi: 10g carbs

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