Chickpea, Spinach & Squash Gnocchi |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Eating Well Magazine Sept/Oct 2010 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 tablespoons currants or 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:
1. 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).
2. 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.
3. 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.
4. 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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