Chickpea, Spinach & Squash Gnocchi


UPDATED: Wednesday December 4, 2013 3:59 PM

Ingredients

  • 1 pound frozen or shelf-stable gnocchi
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 cups thinly sliced peeled butternut squash, or unpeeled delicata squash (1- to 2-inch-long slices)
  • 1/2 cup sliced shallots, (1-2 medium)
  • 2 cloves garlic, minced
  • 1 14-ounce can vegetable broth
  • 2 tablespoons currants
  • 1 tablespoon chopped fresh sage, or 1 teaspoon dried rubbed
  • 1/4 teaspoon freshly ground pepper
  • 8 cups fresh spinach, coarsely chopped
  • 1 15-ounce can chickpeas, rinsed
  • 1/4 cup balsamic vinegar reduction, or 2 tablespoons balsamic vinegar (see Note)

 

Recipe 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 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until starting to brown, 5 to 7 minutes. Transfer to a bowl.

Add the remaining 1 teaspoon oil, 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 to 8 minutes. Add spinach, chickpeas and the gnocchi and cook, gently stirring, until the spinach is wilted, about 2 minutes more. Serve drizzled with balsamic reduction (or balsamic vinegar).