This pasta is pretty fast to make, and what’s not to like about beans, chard and gnocchi? Still, this probably isn’t something I’d make over and over. I used white heirloom beans, cannellini runners, I think, that I cooked over the weekend. It’s great to make a pot of beans for use during the week.

• Skillet Gnocchi with Chard & White Beans (EatingWell, January/February 2009)