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

This was one of those recipes that sounded way better than its early results. But the ever-so-patient Cooking Light Test Kitchen team trudged along with me through myriad failures and half-baked ideas, believing that, conceptually, this could be good. So there we were, in Birmingham, Alabama. And on the shelf, in the land of biscuits, was a bag of self-rising flour. Eureka! We discovered that it's possible to use protein-rich chickpea flour in gnocchi and still get a light, fluffy result. High five. This is one balanced, nutritious, and delicious meal.

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

TOAST THE GNOCCHI

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

MAKE THE GREENS AND BEANS "SAUCE"

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.

Cooking Light Mad Delicious

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