Skillet Gnocchi with Cannellini Beans and Kale

Ingredients

• 16 Ounce Potato gnocchi - 16 ounces (1 package), 1 package
• 15 Ounce Cannellini beans, drained and rinsed - 15 ounces (1 can), 1 can
• 5 Ounce Kale, chopped - 5 ounces (about 5 cups), About 5 cups
• 2 Cup Cherry tomatoes, halved - 2 cups (1 pint), 1 pint equivalent
• 2 Tablespoon Olive oil - 2 tablespoons
• 2 Tablespoon Parmesan cheese, finely grated - 2 tablespoons, Used as a small savory accent

Instructions

1. Prepare the ingredients

   1. *Drain and rinse the cannellini beans*, *halve the cherry tomatoes*, chop the kale if needed, and grate the Parmesan.

2. Crisp the gnocchi

   2. Heat the olive oil in a large skillet over medium-high heat, then add the gnocchi in an even layer and cook for *6 to 8 minutes*, turning occasionally, until *golden and lightly crisp*.

3. Warm the beans and tomatoes

   3. Add the cannellini beans and cherry tomatoes, then cook for *3 to 4 minutes* until the beans are hot and the tomatoes are *softened and juicy*.

4. Wilt the kale

   4. Add the kale and cook, stirring often, for *2 to 3 minutes* until the kale is *bright green and wilted*.

5. Finish with Parmesan

   5. Remove the skillet from the heat, sprinkle with the Parmesan, and toss gently so the cheese remains a *small savory accent* over the *gnocchi and beans*.