Tonight I made EatingWell’s skillet gnocchi with chard and white beans with some changes. I subbed a good marinara for the tomatoes, onions, and garlic. I added 1 Tbsp of fennel seeds (ground), TJ’s umami seasoning and red pepper flakes, and some cooked chicken-spinach sausage rounds. I folded cubes of mozz into the pan before scattering the top with Pecorino and more mozz and broiling till bubbly. We enjoyed this, but it struck me as a bit bland as written.
