I started with this recipe for Skillet Gnocchi with Chard and White Beans and cut it down to one serving. I used about 3 ounces—a scant half cup–each of tortellini (I’m not convinced I like gnocchi), diced tomatoes and white beans, and about a cup (2 stalks/leaves) of chard; I cut everything else back accordingly. I started off by cooking the tortellini according to the package, and picked up from step two of the recipe(using about a tablespoon and a half of water). My only other changes were to add a shake of red pepper flakes into the onions, and to cut the mozzarella (since it’s summer, I thought that might be too heavy). This was delicious, and I think the mozzarella would actually be a bit too much (at least if you’re using cheese tortellini).