For cold, chili nights

Gnocchi with white beans

I am not a big fan of gnocchi, but this still tasted ok.

1 small onion, chopped

2 garlic cloves, minced

1 TBSP olive oil

1 pkg (16 oz) potato gnocchi

1 pkg (6 oz) baby spinach

1 can (15 oz) white kidney beans, rinsed and drained

1 can (14-1/2 oz) Italian diced tomatoes, undrained

1/4 tsp pepper

1/2 cup shredded part-skim mozzarella cheese

3 TBSP grated Parmesan cheese

1. In a large skillet, saute onion and garlic in oil until tender. Add gnocchi; cook and stir for 5-6 minutes or until golden brown. Stir in spinach; cook until spinach is wilted.

2. Add the beans, tomatoes and pepper; heat through. Sprinkle with cheeses; cover and remove from the heat. Let stand for 3-4 minutes or until cheese is melted.