Chickpea, Spinach & Squash Gnocchi

September/October 2010

Your rating: None Average: 3.9 (172 votes)

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.

"Dozens of good reviews and one of the few negative ones gets posted under the recipe. That is quite misleading. I very much like these ingredients together. It is a good comfort food. "
Chickpea, Spinach & Squash Gnocchi

22 Reviews for Chickpea, Spinach & Squash Gnocchi

I didn't like some of the ingredients as written so...

I changed/substituted quite a few things. I left out the currants completely (since many said the dish was too sweet), added some salt, and made the following substitutions:
-sweet potato for squash
-spinach/arugula blend for spinach
-cilantro (added at the same time as the spinach) for sage
-chicken broth for veggie broth
-hot sauce for balsamic reduction

The hubby and I LOVE this dish with our changes. The arugula helped with the sweetness issue and the hot sauce really finished the dish off nicely. We will definitely make this again.

easy to substitute ingredients based on personal taste, quick
Comments (1)


norlou wrote 2 years 14 weeks ago

I have to wonder why anyone

I have to wonder why anyone bothers making a recipe when so many ingredients are changed! It's not the same recipe at all.

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.

Good Flavor Profile
Chickpea, Spinach & Squash Gnocchi
Hearty and Delicious!

A fantastic fall meal; filling, warming and tasty. I like the touch of sweetness from the currants and will add more next time. Make sure the toast the gnocchi well and not over-cook the squash to keep from getting the texture monotony that others mentioned. The only thing I might change in the future is the chickpeas. Not sure what I would sub . . . perhaps I will just use fewer of them. I felt they overwhelmed the other flavors a bit, which isn’t good since they are a bit bland. Overall, I loved this dish and will make it again.

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.

Lots of veggies

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!

Excellent flavor profile, quick cooking, good nutrition

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