Currants add a surprising touch of sweetness to this simple sauté of chickpeas, spinach, squash and gnocchi. We prefer the texture of shelf-stable gnocchi, but if sodium is an issue for you, opt for frozen instead. Serve with a glass of chardonnay.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2010




Ingredient Checklist


Instructions Checklist
  • 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).


Note: Balsamic vinegar reduction, simply balsamic vinegar that is cooked down until thick and syrupy, is sometimes called balsamic glaze or balsamic drizzle. Look for it with other vinegars in well-stocked supermarkets. Or make it yourself: Bring 1 cup balsamic vinegar to a boil in a small saucepan over medium-high heat. Cook until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. (Watch the syrup carefully in the last few minutes of reducing to prevent burning.)

Nutrition Facts

485 calories; protein 15g; carbohydrates 92.4g; dietary fiber 9.3g; sugars 8.9g; fat 6.4g; saturated fat 0.8g; vitamin a iu 11271.8IU; vitamin c 35.1mg; folate 186.3mcg; calcium 170.5mg; iron 6.2mg; magnesium 92.6mg; potassium 728.7mg; sodium 619.3mg; thiamin 0.1mg.

Reviews (23)

Read More Reviews
23 Ratings
  • 5 star values: 4
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
Yummy Substituted dried cranberries for the currants as I couldn't find them. It worked very well. I also used salt and pepper to season the gnocchi as I was browning them and salted the veggies when I was sauteeing them. I think those who think the dish is too sweet might find this helpful with added salt it was perfectly balanced. Pros: Great flavors Cons: Add more salt Read More
Rating: 5 stars
I thought the recipe was delicious! I did make some adjustments thought. I roasted the delicate squash and chickpeas. I used dried cranberries added ginger and used much less broth then recommended. I also added crumbled feta on top at the end. Read More
Rating: 5 stars
YUM! This is the first time I've cooked acorn squash myself. Never liked it when someone else cooked it. I cut it into chunks and peeled then sliced the chunks to make the peeling easier. I cooked it al dente not to mush which really helped. Used very mature spinach and only cooked it to just wilting. Used craisins instead of currants and chicken bullion instead of veg broth since that's what was handy. Just a splash of balsamic from the bottle and added a small sprinkle of shredded parm on top. I will make this again full vegan version when our daughter visits in a couple of weeks. Absolutely LOVED everything about this recipe. I'm a squash lover NOW! Pros: Excellent flavor profile quick cooking good nutrition Read More
Rating: 2 stars
ok but not better than ok I love each ingredient separately but this recipe fails to create a cohesive flavor. It's ok tastes good enough. But I don't think I will ever make it again. Pros: Lots of veggies Cons: Incompatible flavors Read More
Rating: 4 stars
Fantastic dish! We loved it and easy to make. I added some walnuts on top for a little crunch...made a nice touch. Read More
Rating: 4 stars
Wow. I LOVE this recipe! I didn't have shallots or currants on hand so substituted red onion and dried cranberries which was delicious. Read More
Rating: 4 stars
Easy savory dish with abundance of good veggies This was delicious and it helped me finally get my husband to eat veggies (he didn't even miss the meat)! I'm not an accomplished cook by any means so I always pay close attention to the reviews to learn from others. Here's my two cents sauteed recipe: I sauteed the gnocchi in the pan longer than the recipe said to get it nice and toasty probably close to 10 minutes. I think this helped maintain its texture once all the liquid was added. Currants - couldn't find them dried or fresh. Ended up using dried Craisen brand cherries. It worked! I used all of the vegetable stock - it cooked down into a nice sauce and I didn't have a problem with anything being too mushy. As much as I love balsamic vinegar I did NOT like the balsamic reduction - it was far too sweet and overpowered the rest of the dish in my opinion. We ate the leftovers the next day without the reduction and it was 10x better. I'll definitely make this again! Pros: Unique combo of flavors - a tasty departure from the norm Cons: I didn't like the balsamic - too sweet. It's much better without it Read More
Rating: 1 stars
I wouldn't make this It was terrible at best. Everything in it we love but all together was just awful. Never again will I waste good ingredients on this dish. Such a disappointment. I'm still wondering how it got such great reviews. Read More
Rating: 4 stars
Gourmet At Home I made this last night adding 1/2 pound pork apple sausage using only 1 package of gluten-free gnocchi and topping with crumbled Gorgonzola cheese. The flavors were delicious and it was relatively easy. I also only used 1 cup of vegetable broth. Make sure to cut the squash into thin strips otherwise it will take longer to cook. You could also roast it first then simply bring it to temperature. Pros: Good Flavor Profile Read More