Hands-on Time
50 Mins
Total Time
1 Hour 10 Mins
Serves 4 (serving size: 1 1/4 cups)
Photo: Oxmoor House 

How to Make It

Step 1

Remove the gnocchi from the refrigerator. Uncover.

Step 2

Warm a heavy-bottomed skillet over medium heat.

Step 3


Step 4

Add the butter to the pan, swirl, melt, and bring to the foaming point.

Step 5

Add the gnocchi, and saut for about 5 minutes, turning periodically, until evenly toasted.

Step 6

Transfer the gnocchi to an oven-safe plate while you cook the escarole. Hold them in a warm place, preferably in a warm oven.

Step 7


Step 8

Raise the heat in the pan to medium-high and add the olive oil.

Step 9

Add the green beans to the pan. Stir to deglaze the browned bits left behind by the gnocchi. Cook 2 minutes. The beans will retain a bit of a crunch.

Step 10

Add the chickpeas, the kidney beans, the tomatoes, the garlic, and the escarole, and stir until the beans are heated through and the escarole has wilted, about 2 minutes.

Step 11

Turn off the heat. Sprinkle the bean and endive mixture with lemon juice and salt.

Step 12

Serve on a platter, with the greens and beans on the base and the gnocchi on top, with a sprinkling of Romano cheese.

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