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.
Chickpea, Spinach & Squash Gnocchi
From EatingWell: September/October 2010
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.
21 Reviews for Chickpea, Spinach & Squash Gnocchi
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.
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.
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!
I used shelf stable gnocchi and think this makes a big difference. I pan toasted it as well as roasting the squash chunks. You can now find packaged prepped squash chunks in many produce sections if you have difficulty peeling a whole one. Once the gnocchi was toasted, I added the other ingredients and skipped the broth entirely but might consider just adding a bit next time to help the ingredients come together. The balsamic reduction added a nice touch. I also like the other reader's idea of adding walnuts. I plan to try this next time.