Chickpea, Spinach & Squash Gnocchi
"Eating Well Magazine Sept/Oct 2010"
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb gnocchi
- 1 tablespoon extra virgin olive oil
- 2 cups butternut squash, thinly sliced
- 1⁄2 cup shallot, chopped
- 2 garlic cloves
- 1 (14 ounce) can vegetable broth
- 2 2 tablespoons raisins or 2 tablespoons dates
- 1 teaspoon sage, dry
- 1⁄4 teaspoon black pepper
- 8 cups fresh spinach, chopped
- 1 (15 ounce) can chickpeas, rinsed
- 2 tablespoons balsamic vinegar
directions
- If using frozen gnocchi, cook in a large pot of boiling water according to package directions. Drain, rinse and pat dry. (If using shelf-stable gnocchi, skip this step).
- Heat oil in a large non-stick skillet over medium heat. Add gnocchi and cook, stirring often, until starting to brown, 5-7 minutes. Transfer to a bowl.
- Add the squash, shallots and garlic to the pan and cook, stirring, for 2 minutes. Stir in broth, currants, sage and pepper. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring, until the squash is almost cooked through, 6-8 minutes.
- Add spinach, chickpeas and gnocchi and cook, gently stirring until the spinach is wilted, about 2 minutes more. Serve drizzled with balsamic.
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Reviews
-
Very good flavor combination! Be sure to use a very ripe squash for maximum flavor.
RECIPE SUBMITTED BY
I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!
