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Freezer-to-Skillet Gnocchi and Swiss Chard

Oh my.  Meet my new favorite 15-minute dinner: Gnocchi and Swiss Chard.  Simply combine all of the ingredients in a freezer bag and freeze for a busy weeknight.

Freezer-to-Skillet Gnocchi and Swiss Chard

The idea for this recipe came from a Facebook poll about your favorite vegetarian meals.  I was looking for inspiration for my upcoming meat-free slow cooker freezer meals cookbook and the combination of gnocchi and swiss chard was recommended by a couple of people.  While I didn’t think it would make a perfect slow cooker dish, I fell in love with the idea of making it in the skillet.

I shared a freezer-to-skillet chicken fajita recipe a few weeks ago and I think I need to come up with more simple freezer meals that don’t require the crockpot. Coming home to a finished dinner in the crockpot is great, but so are recipes that can be prepped ahead of time and cooked in 15 minutes or less.

Freezer-to-Skillet Gnocchi and Swiss Chard

Reasons this Gnocchi and Swiss Chard recipe rocks:

  1. It’s a simple meat-free meal that vegetarians and meat eaters will both love.
  2. It’s super healthy and delicious.
  3. It can be prepped and frozen ahead of time.

A win-win-win.  I made this meal for dinner last week and my husband and I were both in the clean plate club.

Freezer-to-Skillet Gnocchi and Swiss Chard

Freezer-to-Skillet Gnocchi and Swiss Chard

Yields: 4 servings

Ingredients

  • 16oz package of potato gnocchi
  • 1 bunch of swiss chard (green or rainbow), thinly sliced (You can also substitute spinach)
  • 1 small yellow onion, peeled and diced
  • 15oz can navy beans, drained and rinsed
  • 14.5oz can petite diced tomatoes, undrained
  • 4 cloves of garlic, minced
  • 1 tablespoon Italian seasonings
  • 1/4 teaspoon crushed red pepper flakes

To Freeze and Cook Later

  1. Add all ingredients to a gallon-sized plastic freezer bag and freeze for up to three months.
  2. When ready to eat, thaw overnight in refrigerator.
  3. At dinnertime, coat a large pan with 1-2 tablespoons of olive oil.
  4. Add contents of freezer bag and sauté over medium-high heat for 10 minutes or until heated through.

Top with shredded mozzarella and parmesan cheeses and serve with crusty Italian bread.  YUM.

Freezer-to-Skillet Gnocchi and Swiss Chard

Thoughts or questions?  Please leave a comment below.  I’d love to hear from you. 

12 Comments

  • griffin says:

    what is a good brand of gnocchi to buy?

  • Rebekah says:

    I was so excited to try this, but when I went to pour the contents of the bag into my pan the gnocchi had absorbed all of the tomato liquid and I had huge clumps that looked like raw dough. There wasn’t one whole gnocchi in the bag. How did you prevent this from happening to yours?

    • Kelly says:

      Hmmm, I’m not sure. I prepared it just like in the pic and it turned out great. If I were you, I’d try putting the gnocchi at the top of the bag next time. That way it won’t end up touching the tomatoes.

  • Pat Whitsell says:

    Couldn’t find the swiss chard at this time although I have seen it in the stores. Anyway, I bought a bag of baby spinach/baby kale which is chopped. About how much should I put in to substitute for one bunch of swiss chard? Thank you so much.

  • Jillian Olguin says:

    If I was going to use Dried navy beans and soak them, would I need to cook them ahead of time?

  • Toni says:

    Whole Foods has a great gluten free gnocchi Capello’s but I’d leave it in it’s original frozen form and add after the other ingredients are fairly cooked. It’s yummy actually the best GF pasta I’ve had other than import from Italy but it melts fairly quickly. Or I’d brown the gnocchi remove and complete the rest of the recipe and add back in.

    I have some health issues which limits what I can eat, so I’ve been keeping a crock pot of chicken stock going with a new batch each week. I take a rotisserie chicken, remove the chicken and put the bones it in a stock bag with other ingredients like herbs, bay leaf, believe it or not crystalized ginger, carrot, celery, onion, and garlic, then I can easily remove the bones or whatever easily. I’ve actually taken the Capello’s gnocchi and added stock straight from crockpot and eaten it 10 min later as it cooks that fast.

    I’m going to try adding some spinach to my bowl since it should wilt quickly. Thank you for the idea!

  • Liz says:

    Thank you so much for all your recipes for freezer meals. I had hand surgery a few weeks ago and made several of your crockpot recipes to freeze for my husband. I was able to use one hand to put it in the crockpot so it would be ready for him when he got home from work. He did all the clean up which was super easy. I bought frozen rice from Trader Joes…wild, brown and white, which cooks in the microwave in three minutes. He got three to five meals from each gallon bag.
    He loved your recipes so much I bought your bundle PDFs. Now I’m getting ready for another surgery and I feel less stress knowing I don’t have to feel bad not cooking because I’ll have it all done before hand.

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