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Chickpea, Spinach & Squash Gnocchi

  • 35 m
  • 35 m
EatingWell Test Kitchen
“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.”


    • 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)
    • ½ 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
    • ¼ teaspoon freshly ground pepper
    • 8 cups fresh spinach, coarsely chopped
    • 1 15-ounce can chickpeas, rinsed
    • ¼ cup balsamic vinegar reduction or 2 tablespoons balsamic vinegar (see Note)


  • 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 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.
  • 3 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 ¼ cup, 10 to 14 minutes. (Watch the syrup carefully in the last few minutes of reducing to prevent burning.)
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