How to Make It
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.
Cooking Light Mad Delicious