Pan-Toasted Chickpea Gnocchi with Beans and Greens

Remove the gnocchi from the refrigerator. Uncover.

Warm a heavy-bottomed skillet over medium heat.

TOAST THE GNOCCHI

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

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

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

MAKE THE GREENS AND BEANS "SAUCE"

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

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.

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.

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

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